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A delightful fusion dish combining the famous crispy texture of Mumbai's Fish Koliwada with the aromatic spices of Gujarat. Boneless fish pieces are marinated in a thick, spiced chickpea flour batter featuring carom seeds and a signature dhana-jeera powder, then fried to a perfect golden-brown. This appetizer is irresistibly crunchy on the outside and tender on the inside, making it a guaranteed crowd-pleaser.
Prepare the Fish
Create the Batter Mix
Make the Marinade and Marinate Fish
A delightful fusion dish combining the famous crispy texture of Mumbai's Fish Koliwada with the aromatic spices of Gujarat. Boneless fish pieces are marinated in a thick, spiced chickpea flour batter featuring carom seeds and a signature dhana-jeera powder, then fried to a perfect golden-brown. This appetizer is irresistibly crunchy on the outside and tender on the inside, making it a guaranteed crowd-pleaser.
This maharashtrian recipe takes 65 minutes to prepare and yields 4 servings. At 424.09 calories per serving with 28.48g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Deep Fry the Fish
Garnish and Serve
For an air-fried version, preheat your air fryer to 200°C (400°F). Arrange the marinated fish in a single layer, spray lightly with oil, and air fry for 10-12 minutes, flipping halfway through, until golden and cooked.
Add 1-2 finely chopped green chilies or 1/2 teaspoon of regular red chili powder to the batter for an extra kick of heat.
You can substitute half of the besan with cornflour for an even crispier, lighter coating.
Fish like pomfret are excellent sources of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
This dish provides a substantial amount of high-quality protein from both the fish and the besan (chickpea flour), which is essential for muscle repair, growth, and overall body function.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is traditional in fried foods as they are known to aid digestion and prevent bloating.
Fish Koliwada originated in Sion, Mumbai, created by the Koli (fishermen) community. It's a popular appetizer known for its distinctive red-orange color (often from food coloring, which we've omitted in favor of Kashmiri chili powder) and crispy texture.
This usually happens if the fish is not patted completely dry. Excess moisture on the fish creates a barrier, preventing the batter from adhering properly. Ensure the fish pieces are very dry before adding the marinade.
It is best served fresh and hot to enjoy its signature crispy texture. If you must make it ahead, you can fry it once, cool it, and then re-fry for 1-2 minutes just before serving to regain some crispness. You can also marinate the fish for up to 2 hours in the refrigerator.
While the fish itself is a healthy source of protein and omega-3s, this dish is deep-fried, which adds significant calories and fat. It's best enjoyed in moderation as a treat. For a healthier alternative, try the air fryer variation.
One serving (approximately 150g) of this Fish Koliwada contains around 350-400 calories, primarily from the fish, flour, and absorbed oil from deep-frying.
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