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  • Authentic Indian Fish Fry (Malvani Style) for Seafood Lovers

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    Authentic Indian Fish Fry (Malvani Style) for Seafood Lovers
    Prep: 40 min Cook: 15 min Servings: 2
    by Akash_123
    1 recipe
    >
    Malvani Fish Fry is a spicy, crispy seafood dish from the coastal Konkan region of Maharashtra, India. This recipe uses Surmai (Kingfish) fillets marinated in a flavorful mix of malvani spices, red chili powder, turmeric, lemon juice, ginger-garlic paste, and salt. After marinating, the fish is coated in a crunchy blend of rice flour and semolina (rava), then shallow-fried until golden brown and crisp on the outside, while remaining juicy and tender inside.

    Ingredients

    • 1. Surmai (Kingfish) – 4 slices
    • 2. Malvani Masala - 1 tbsp
    • 3. Turmeric powder – ½ tsp
    • 4. Red chili powder – 1 tsp (adjust to taste)
    • 5. Ginger-garlic paste – 1 tsp
    • 6. Lemon juice – 1 tbsp
    • 7. Salt – to taste
    • 8. Rice flour – 2 tbsp
    • 9. Semolina (rava) – 2 tbsp
    • 10. Salt – a pinch
    • 11. Oil – for shallow frying

    Directions

    1. Wash the Surmai (Kingfish) slices thoroughly under running water and pat them dry using a clean kitchen towel.
    2. In a bowl, prepare the marinade by mixing malvani masala, turmeric powder, red chili powder, ginger-garlic paste, lemon juice, and salt.
    3. Rub the marinade evenly over the fish slices, making sure each piece is well coated.
    4. Let the marinated fish rest for at least 30 minutes to absorb all the flavors.
    5. In a separate plate, mix rice flour, semolina (rava), and a pinch of salt to make the dry coating.
    6. After marination, coat each fish slice with the flour and semolina mixture, pressing gently to ensure the coating sticks.
    7. Heat oil in a non-stick pan over medium flame for shallow frying.
    8. Place the coated fish slices in the hot oil and fry each side for 4–5 minutes, or until golden brown and crispy.
    9. Once cooked, remove the fish from the pan and place them on a paper towel to drain excess oil.
    10. Serve hot with onion rings, lemon wedges, and green chutney — or pair it with steamed rice and sol kadhi for a traditional coastal meal.

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