Kingfish Rava Fry

Name: Kingfish Rava Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g kingfish (cleaned, cut into 8 thin steaks, rinsed and patted dry); 0.5 cup rava (fine semolina, dry roasted); 1 tsp red chili powder; 1 pinch turmeric powder; 1 tbsp ginger-garlic paste; 2 tbsp lemon juice (freshly squeezed); 2 tbsp rice flour; 1 pinch cumin powder; 1 pinch black pepper (freshly ground); 0.25 tsp salt; 4 tbsp oil (for shallow frying); 1 pcs lemon (cut into wedges, for serving); 1 pcs onion (medium, thinly sliced into rings, for serving)

RATING

4.6/5(78)

TASTE SCORE

9/10

Crispy, golden pan-fried kingfish steaks coated in a spiced semolina crust. A classic Goan and coastal Indian delicacy where the fish stays tender and juicy inside while the rava coating delivers a satisfying crunch. Ready in under 30 minutes.

PREP

10m

COOK

10m

SERVES

100 G

372 cal

SERVINGS

METHOD · 4 STEPS

prep · ~10 min
Marinate the kingfish steaks.
1.In a mixing bowl, combine ginger-garlic paste, red chili powder, turmeric powder, cumin powder, black pepper, salt, and lemon juice into a paste.
2.Pat the kingfish steaks completely dry with a kitchen towel.
3.Rub the spice paste evenly on both sides of each steak, making sure to coat well.
4.Set aside and let the fish marinate for 10 minutes at room temperature.
5.Meanwhile, dry roast the rava in a pan on low heat for 1 to 2 minutes until fragrant but not brown, then transfer to a plate to cool.
6.Mix the roasted rava with rice flour on the plate.
TIPPatting the fish dry helps the spice paste stick and gives a better crust.
fry · ~2 min
Coat the fish with rava mixture.
Press each marinated fish steak gently into the rava-rice flour mix. Coat both sides evenly with a thin layer. Shake off any excess.
TIPDon't coat too thick — a thin, even layer gives the crispiest result.
fry · ~8 min
Shallow fry the fish steaks.
1.Heat 2 tablespoons oil in a heavy-bottomed frying pan over medium heat until shimmering.
2.Carefully place 4 coated fish steaks in the pan without overcrowding.
3.Fry for 2 minutes on the first side until golden and crisp.
4.Flip gently and fry the second side for 2 more minutes until golden.
5.Transfer to a plate lined with a kitchen towel. Add remaining 2 tablespoons oil and fry the remaining 4 steaks the same way.
TIPMedium heat is key — too hot and the rava burns before the fish cooks; too low and the coating absorbs oil.
serve
Serve immediately with lemon wedges and onion rings.
Arrange the hot fish steaks on a serving platter. Top with sliced onion rings and serve with lemon wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always pat the fish steaks bone-dry before marinating to ensure the spice paste adheres well.
2
Dry roast the semolina until fragrant but not colored to prevent a raw taste and improve crunch.
3
Use a heavy-bottomed pan for even heat distribution and a consistent golden crust.
4
Do not overcrowd the pan — fry in batches to maintain oil temperature and avoid soggy coating.
5
Flip the fish gently with a wide spatula to keep the delicate rava crust intact.
6
Serve immediately after frying; the crust loses its crunch if left standing.

RECIPE VARIATIONS

Adapt it for your goals.

Air fried

Air-fried

Spritz the coated fish steaks with oil and air-fry at 200°C for 10–12 minutes, flipping halfway. This reduces oil usage while keeping the crust crisp.

Gluten free