Kane Rava Fry
Crispy, golden-brown ladyfish fillets coated in a spicy marinade and crunchy semolina. This Mangalorean classic is a seafood lover's delight, perfect as a starter or with a simple dal and rice.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Fish
- b.Rinse the cleaned fish and pat them completely dry with paper towels. This step is crucial for a crispy coating.
- c.Using a sharp knife, make 2-3 shallow, diagonal cuts on both sides of each fish. This allows the marinade to penetrate deeply.
- 2
Step 2
- a.Marinate the Fish
- b.In a bowl, combine the Kashmiri red chilli powder, turmeric powder, ginger-garlic paste, lemon juice, and 3/4 tsp of salt.
- c.Mix into a thick, smooth paste. If it's too dry, add a teaspoon of water.
- d.Generously apply this marinade over each fish, ensuring you rub it well into the cuts.
- e.Let the fish marinate for at least 20 minutes at room temperature, or up to an hour in the refrigerator for deeper flavor.
- 3
Step 3
- a.Prepare the Coating
- b.On a wide plate or tray, combine the coarse rava, rice flour, and the remaining 1/4 tsp of salt.
- c.Mix thoroughly until evenly distributed.
- 4
Step 4
- a.Coat the Fish
- b.Take one marinated fish at a time and place it onto the rava mixture.
- c.Press down gently to coat it evenly on all sides. Shake off any excess coating.
- 5
Step 5
- a.Shallow Fry
- b.Heat the coconut oil in a wide, heavy-bottomed skillet or tawa over medium heat. The oil should be hot but not smoking.
- c.Carefully place the coated fish in the pan, leaving space between each piece. Do not overcrowd.
- d.Fry for 4-5 minutes on the first side until it's golden brown and crisp.
- e.Gently flip the fish using a spatula and fry for another 4-5 minutes on the other side until cooked through and equally crispy.
- f.Remove the fried fish and place it on a wire rack to drain excess oil and maintain crispiness.
- 6
Step 6
- a.Serve
- b.Serve the Kane Rava Fry immediately while it's hot and crispy.
- c.Garnish with fresh onion rings and lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the fish is completely dry before marinating; excess moisture will result in a soggy coating.
- 2Do not overcrowd the pan while frying. This lowers the oil temperature and prevents the fish from becoming crispy.
- 3Maintain a consistent medium heat. High heat will burn the rava coating before the fish cooks through.
- 4Using coconut oil provides the most authentic Mangalorean flavor, but any neutral vegetable oil will work.
- 5Serve immediately. The crispy texture is best enjoyed fresh off the pan.
- 6A wire rack is better than paper towels for draining, as it allows air to circulate and keeps the bottom side from getting soggy.
Adapt it for your goals.
Fish Substitute
This recipe works wonderfully with other firm, white fish like pomfret (paplet), kingfish (surmai), mackerel (bangda), or even prawns.
Spice AdjustmentSpice Adjustment
For a spicier version, add 1/2 teaspoon of black pepper powder or a teaspoon of green chili paste to the marinade.
Herbaceous CoatingHerbaceous Coating
Add 1 tablespoon of finely chopped curry leaves or fresh coriander to the rava mixture for an extra layer of flavor and aroma.
Tangy TwistTangy Twist
For a tangier marinade, substitute half of the lemon juice with 1 tablespoon of tamarind pulp.
Why this is on our healthy list.
Excellent Source of Lean Protein
Ladyfish is rich in high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Rich in Omega-3 Fatty Acids
Like many sea fish, Kane is a good source of omega-3 fatty acids, which support heart health, reduce inflammation, and are crucial for brain function.
Anti-inflammatory Properties
The turmeric used in the marinade contains curcumin, a powerful compound known for its natural anti-inflammatory and antioxidant effects.
Frequently asked questions
A single serving of Kane Rava Fry (approximately 2 pieces or 140g) contains an estimated 280-350 calories, depending on the amount of oil absorbed during frying.