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A classic Mangalorean delicacy, this recipe features tender ladyfish marinated in a fiery red masala, coated in crispy semolina, and shallow-fried to perfection. A coastal favorite that's a treat for seafood lovers.
For 4 servings
Prepare the Masala Paste
Marinate the Fish
Prepare the Coating
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A classic Mangalorean delicacy, this recipe features tender ladyfish marinated in a fiery red masala, coated in crispy semolina, and shallow-fried to perfection. A coastal favorite that's a treat for seafood lovers.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 402.01 calories per serving with 44.05g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Shallow Fry the Fish
Serve
This recipe works wonderfully with other firm, white-fleshed fish like pomfret, kingfish (surmai), or mackerel (bangda).
For an even crispier texture, add one tablespoon of cornflour to the semolina and rice flour mixture.
Adjust the amount of Byadgi chilli powder to your preference. You can also add 1/2 teaspoon of black pepper powder for a different kind of heat.
For a lower-calorie option, you can bake the coated fish at 200°C (400°F) for 15-20 minutes, flipping halfway through, or use an air fryer.
Ladyfish is a good source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Fish provides high-quality, lean protein that is essential for building and repairing tissues, muscle development, and overall body function.
The spices used, such as turmeric (with its active compound curcumin) and ginger, possess powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
Kane, or Ladyfish, is a popular coastal fish in Mangalore, known for its tender, delicate flesh and single central bone, which makes it easy to eat. Its mild flavor pairs perfectly with the spicy masala.
While the fish itself is very healthy—rich in protein and omega-3s—this dish is shallow-fried, which adds calories and fat. It can be enjoyed as part of a balanced diet. For a healthier version, consider baking or air-frying.
One serving of Kane Rawa Fry (approximately 2 pieces or 245g) contains around 350-450 calories, depending on the size of the fish and the amount of oil absorbed during frying.
The key is to pat the fish completely dry before marination, use a thick masala paste, and press the rava coating firmly onto the fish. Also, ensure your oil is hot enough before placing the fish in the pan and avoid flipping it too many times.
Yes, you can use frozen fish. However, make sure to thaw it completely and pat it very dry with paper towels to remove all excess moisture before applying the masala.
You can marinate the fish and store it in an airtight container in the refrigerator for up to 4 hours. Coat it with the rava mixture just before you are ready to fry for the best crispy texture.