Goan Rava Fried Mackerel
Fresh mackerel is rubbed with a bright masala of chili, turmeric, ginger, garlic, and tamarind, then coated in rava and pan-fried until crisp outside and juicy inside. It is a classic Goan fish fry that fits beautifully beside rice and curry.
For 4 servings
- prep · ~5 min
Prepare the fish.
1.Wash the mackerel and pat it dry well.2.Make 2 or 3 shallow slits on each side so the masala gets in.3.Keep the fish on a plate ready for marinating.TIPDry fish fries better and helps the coating stay crisp. - mix · ~4 min
Make the masala.
1.Crush the ginger and garlic to a smooth paste.2.Mix the ginger, garlic, red chili powder, turmeric powder, tamarind paste, lemon juice, and salt in a small bowl.3.Stir into a thick, spreadable masala. - rest · ~15 min
Marinate the fish.
Rub the masala all over the mackerel, pushing some into the slits and the inner side too. Let it rest for 15 minutes so the fish picks up the tangy, spicy flavor.
TIPDo not add water to the masala or it will loosen the coating later. - prep · ~3 min
Coat the fish with rava.
Spread the semolina on a plate. Press each marinated mackerel into the semolina on both sides until evenly coated.
- fry · ~8 min
Shallow-fry the mackerel.
1.Heat the oil in a wide pan over medium heat.2.Place 2 fish in the pan and cook until the bottom is crisp and golden, about 3 to 4 minutes.3.Turn gently and cook the second side for 3 to 4 minutes more.4.Repeat with the remaining fish, adding the rest of the oil as needed.TIPKeep the heat on medium so the rava turns crisp before the fish overcooks. - serve
Serve the fried mackerel hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the mackerel very dry before marinating, or the rava coating will turn patchy and steam instead of crisping.
- 2Push the masala deep into the slits and cavity so the tangy chili paste seasons the flesh, not just the surface.
- 3Let the coated fish sit for 5 minutes before frying so the semolina adheres better and forms a more even crust.
- 4Use a wide pan and avoid crowding; packed fish lowers the pan temperature and softens the rava crust.
- 5Flip only after the underside looks deep golden at the edges, otherwise the semolina can break off in the pan.
- 6If making ahead, marinate the fish up to a few hours in the fridge but coat with rava only just before frying.
- 7Leftovers re-crisp best in a hot tawa or oven, not the microwave, which makes the crust soggy.
Adapt it for your goals.
Low-oil
Cook the rava-coated mackerel on a lightly greased tawa or in an air fryer for a lighter version with less oil but similar crispness.
extra spicyExtra-spicy
Increase the red chili powder or add a little Goan rechad-style spice paste for a hotter, deeper coastal flavour.
rice flour crustRice-flour-crust
Replace part of the semolina with rice flour for a thinner, crisper coating that stays crunchy a bit longer.
pomfret versionPomfret-version
Use pomfret instead of mackerel if you want a milder fish with the same tangy masala and rava-fried finish.
Why this is on our healthy list.
Naturally Protein Rich
Mackerel provides satisfying protein, making this fry more filling and balanced than a purely starchy snack.
Contains Beneficial Fish Fats
Oily fish like mackerel is known for heart-friendly fats, and the sharp tamarind-lemon masala complements that richness well.
Aromatic Spice Support
Ginger, garlic, turmeric, and chili add more than flavour, contributing plant compounds commonly valued in everyday cooking.
Frequently asked questions
Yes, you can refrigerate it for a few hours for deeper flavour, but coat it with semolina only right before frying.
