Friday, July 7, 2017

Rawa Fish Fry/ Rawa masala : Fish coated with cream of wheat and shallow fried.

We Mangaloreans love our fish! May be because we live in a coastal region. 😊 I am specially partial to fried fish. We fry our fish several different ways. We fry it plain with just the spicy marination, or coat it with a spicy masala and dip it in rice flour and fry it. We also dip the marinated fish in rava or cream of wheat and fry it when it is called Rawa fry!! I love the texture that you get with rawa fry. If you are gluten free, you can use corn meal instead of rawa. You get the same result.

The rawa fry can be a tawa fry ( pan fried), can be deep fried or shallow fried! I like to tawa fry it or shallow fry it for 2 reasons: a) it is healthier than deep-fried. b) the rawa does not drop off into the oil and get burnt.

Either ways, it is very easy to make. You can do this with any kind of fish. I have used tilapia. It works great with King fish, mackerel, porgy, pretty much any fish! You can use fillets it steaks. It makes a great combination with rice and Dali thoy ( dal) or rasam or with just plain rice kanji ( rice porridge).
Try it for yourself!!

Prep time: 10 mins + atleast 15 mins marination timeCook time: 10 mins
Total time: 35 mins

Servings : 2


Tilapia pieces : 2 big ones

1/4 cup Oil: for frying ( can use more if needed).
Onion rings: 6-8,for garnish
Lemon wedges: 2, for garnish

For marination:

Red chilli powder: 1 tbsp ( I use Kashmiri chilli powder as it is not too spicy and give a nice red color).
Turmeric powder ( haldi): 1 tbsp
Asofoetida ( hing)powder: a pinch
Salt: to taste
Lemon juice: 1 tbsp
Water: to make a paste
Rawa /sooji( cream of wheat) or cornmeal: 4 tbsp


Clean the fish pieces and keep aside.

In a bowl mix together red chilli powder, salt, haldi, hing, lemon juice and water to make a nice thick paste.

Apply this liberally to the fish pieces and keep aside for atleast 20-30 minutes.

Heat  oil in a frying pan on medium flame.

Take the rawa/sooji in a plate. Dip the fish in it so that the rawa coats it completely on all sides.

When the oil is slightly sizzling,  place the fish steaks in the oil and let it cook on medium-low heat for 7-8 minutes on one side. 

Now flip it and cook for 5-6 more minutes on low heat.

Drain on paper towels.

Serve hot with onion rings and lemon wedges. 

You can also serve it as a side with rice, dal and other accompaniments to make a complete meal.

I am bringing this to Angie's Fiesta Friday #179! Her cohosts this week are Petra @ Food Eat Love and Laura @ Feast Wisely. If you have never been to one of her fiesta's, you is tons of fun!

Cooking made easy:

Whenever you fry something, make sure that the oil is not too hot or cold when you drop the fish in it. If the oil is too hot, the fish will get burnt and if the oil is not hot enough, the fish will absorb too much oil and become oily! To check the temperature of the oil, drop into oil a drop of the marinade or batter. It should float right up to the surface of the oil. If it sinks, the oil is not hot enough.

Tip for healthy living:

Using minimal oil while cooking greatly reduces the total fat ingested by the body on a given day. Also using healthier oils that are meant to sustain high heats like coconut oil, mustard oil, sesame oil is healthier.
Some oils are not meant to be heated! They lose their nutritional value upon heating!

Food for thought:

If a plan doesn't work, change it. Don't change the goal. Unknown

Please do share your thoughts. Your opinion matters!

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