Kane Rava Fry
ladyfish rubbed in red chilli paste and shallow fried in a sandy semolina crust
Allergens in Kane Rava Fry: gluten, fish.
Ingredients
Quantities for 4.
- 8 whole ladyfish, cleaned and slit down both sides Fishkane is the local name; small pomfret or mackerel fillets fry the same way
- 8 dried, soaked 20 minutes in warm water Kashmiri Chilli
- 5 cloves Garlic
- 1/2 inch piece Ginger
- marble-sized ball Tamarind
- 1/2 tsp Turmeric
- 1/2 tsp Black Pepper
- 1, juiced Lemon
- 1 cup, fine Ravathis is wheat semolina, so the dish is not gluten-free
- 3 tbsp Rice Flourmixed into the rava, it keeps the crust crisp as the fish coolsoptional
- 6 tbsp, for shallow frying Coconut Oil
- 1 sprig Curry Leavesfried in the last of the oil and scattered overoptional
- to taste Salt
Cookware
stovetop, tawa
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the fish, pat it thoroughly dry inside and out, and score the thicker fish twice on each side.
- Grind the masala first, then marinate the fish for 30 minutes in the fridge. Much longer and the lemon starts cooking the flesh.
- Spread the rava on a wide plate so you can press the fish into it in one motion.
Method
- Grind the soaked chillies, garlic, ginger, tamarind, turmeric and pepper with 2 tbsp of the soaking water to a thick paste.
- Mix in the lemon juice and 1 tsp salt, then rub the paste into the fish, working it into the slits.
- Marinate 30 minutes in the fridge while you get the pan and the rava plate ready.
- Stir the rice flour into the rava on a wide plate.
- Heat 3 tbsp coconut oil in a flat tawa until a pinch of rava dropped in sizzles immediately.If the oil is not hot enough the crust drinks it and goes soggy instead of crisping.
- Press each fish into the rava on both sides, shake off the loose grains and lay it straight into the pan.Coat one fish at a time. Rava left sitting on a wet marinade turns to paste.
- Fry 4 minutes on the first side without touching it, until the crust is set and deep red-gold at the edges.Moving it early is what tears the crust off. Wait until it releases from the pan on its own.
- Flip once and fry 3 minutes on the second side, adding the remaining oil around the edge of the pan as needed.
- Fry the curry leaves in the last of the hot oil for 15 seconds and scatter them over the fish.
- Drain on a rack, not on paper, and serve hot with raw onion and lemon.A rack keeps the underside crisp; paper traps steam and softens it.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Eat within the hour. This is a dish that does not keep. Leftovers will sit 1 day refrigerated and are best crisped up in a dry pan, never in a microwave.
Nutrition Low estimate
One serving of Kane Rava Fry (476 g) is about 798 calories, or 168 calories per 100 g.
High protein: 87 g a serving, 43% of the calories
| Per serving476 g | Per 100 g | |
|---|---|---|
| Calories | 798 kcal | 168 kcal |
| Protein | 86.7 g | 18 g |
| Carbohydrate | 41.4 g | 9 g |
| of which sugars | 0.1 g | 0 g |
| Fibre | 2.2 g | 0 g |
| Fat | 28.8 g | 6 g |
| of which saturated | 18.4 g | 4 g |
| of which unsaturated | 6.8 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.