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Crispy, golden-brown fish steaks coated in a spiced semolina crust. This classic Goan recipe delivers a satisfying crunch with a tangy, spicy marinade, perfect for a quick and delicious seafood meal.
Clean the fish steaks thoroughly under running water. Pat them completely dry with paper towels. This is a crucial step to ensure the marinade adheres well and the final crust is crispy.
In a bowl, prepare the marinade by combining the ginger-garlic paste, 2 tsp Kashmiri red chili powder, turmeric powder, kokum agal (or lime juice), and 1 tsp of salt. Mix well to form a thick, smooth paste. Rub this paste evenly over all sides of the fish steaks. Cover and let the fish marinate for at least 30 minutes in the refrigerator.
On a flat plate or tray, prepare the coating by mixing the fine rava, rice flour, remaining 1/4 tsp salt, and remaining 1/4 tsp red chili powder. Spread the mixture out evenly.
Take each marinated fish steak and dredge it in the rava mixture. Press gently with your fingers to ensure the coating sticks well and covers the entire surface of the fish.
Heat the oil in a wide, non-stick pan or tawa over medium heat. The oil should be hot but not smoking. To test, you can drop a pinch of the rava coating into the oil; it should sizzle immediately. Gently place 2 coated fish steaks in the pan, ensuring not to overcrowd it. Fry for 4-5 minutes on the first side, until the coating is golden brown and crisp.
Carefully flip the steaks using a spatula and fry for another 3-4 minutes on the other side until the fish is cooked through and flakes easily. Repeat the process with the remaining fish steaks, adding more oil if necessary.
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Crispy, golden-brown fish steaks coated in a spiced semolina crust. This classic Goan recipe delivers a satisfying crunch with a tangy, spicy marinade, perfect for a quick and delicious seafood meal.
This goan recipe takes 60 minutes to prepare and yields 4 servings. At 381.86 calories per serving with 36.3g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Once cooked, remove the fried fish from the pan and place it on a wire rack to drain any excess oil. This helps maintain its crispiness. Serve immediately with fresh onion rings, lemon wedges, and Goan fish curry rice.
Use other firm-fleshed fish like pomfret, mackerel (bangda), or even boneless fillets of basa or tilapia.
For a different texture, you can use coarse rava, breadcrumbs, or a mix of besan (gram flour) and rava for the coating.
Adjust the amount of red chili powder to your preference. For a milder version, use paprika or a less spicy chili powder.
For a healthier alternative, preheat your oven to 200°C (400°F). Place the coated fish on a greased baking tray and bake for 15-20 minutes, flipping halfway through, until golden and cooked.
The fish, especially varieties like Surmai (Kingfish), is an excellent source of omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
Fish provides lean protein essential for muscle repair, growth, and maintaining overall body function. A single serving provides a significant portion of your daily protein needs.
Turmeric, a key spice in the marinade, contains curcumin, a compound known for its powerful anti-inflammatory and antioxidant properties that can help strengthen the immune system.
It can be part of a balanced diet. The fish itself is a great source of protein and omega-3 fatty acids. However, since it's shallow-fried, it has added fats and calories. For a healthier version, consider baking or air-frying the fish as suggested in the variations.
A single serving (approximately 170g) contains around 350-400 calories, depending on the type of fish and the exact amount of oil absorbed during frying.
Yes, you can. Preheat the air fryer to 190°C (375°F). Spray the coated fish lightly with oil and air fry for 10-12 minutes, flipping halfway, until golden and crispy.
This usually happens if the fish is not patted completely dry before applying the marinade. Excess moisture prevents the marinade and the subsequent rava coating from adhering properly.
The fish is cooked when it turns opaque and flakes easily when tested with a fork. The coating should be a deep golden brown and crisp.
'Gavti' is a Marathi/Konkani term that means 'local' or 'from the village'. It generally refers to locally sourced, fresh catch, often from rivers or coastal areas, rather than farmed fish.