Rawa Fish Fry

Those simple things are the ones that keep getting overlooked most of the times. This recipe is no exception. Being so easy and simply, it seems like a joke to even consider posting this recipe when one is in the South. But then I realize that not everyone who follows my blog has spent a good amount of time in South India. And quite a few of my readers from the North are totally clueless when it comes to cooking 'machli' . So, if you are one of those who want to try fish and are looking for something easy, then this is the one for you ( if it is of any solace, the connection between good skin and a fish based diet is legendary....no wonder most of our Bengali beauties was that beautiful luminous skin ) .

Read on for the recipe -

Preparation Time - 40 mins ( 30 mins standby )


Ingredients -

• 4 pieces Rohu fish
• 1/2 tsp lemon juice
• 1/2 tsp GG paste
• 1/4 tsp chili paste
• 1/5 tsp turmeric
• 1 tbsp cornflour (optional)
• 1/2 cup semolina for coating the fish
• salt to taste
• 3-4 tsp oil (when using a non stick pan)

Preparation - Wash and pat dry the fish pieces. 

Take the salt, turmeric, lime juice,, GG paste and chili powder in a mixing bowl. Make a paste and then rub it all over the fish pieces. Allow to rest for 25-30 mins.

If using cornflour, make a thick paste with a little water, salt and red chili powder. Slather it over the fish.

Take the semolina in a bowl (wide enough to accommodate the fish slices ). Dip each fish in it and coat it evenly on all sides.

Cooking - Heat a non stick frying pan. Drizzle it with oil. Place the semolina coated fish over it and cook on a slow flame till one side turns light brown. Flip it over carefully, drizzle more oil and cook till brown on the other side as well. 

Remove from the pan. Serve hot with onions rings and a mint chutney .

[ It is a great side dish with Pakhala, the watery rice delicacy from Odisha ].