Authentic Mangalorean Kane Rava Fry with Warm Polenta
Crispy, golden ladyfish coated in spicy semolina and pan-fried to perfection. Served alongside warm, comforting polenta for a delightful coastal meal.
35min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Marinate the cleaned ladyfish with chilli powder, turmeric, tamarind pulp, and salt for 15 minutes.
2
Bring water or stock to a boil in a saucepan, slowly whisk in cornmeal, and cook until thick and creamy, stirring in butter and garlic at the end.
3
Spread the semolina on a flat plate and gently press each marinated fish into the rava to coat evenly on all sides.
4
Heat coconut oil in a heavy-bottomed skillet over medium-high heat.
5
Place the coated fish in the hot pan and shallow fry until the crust is golden-brown and crispy, about 4 to 5 minutes per side.
6
Serve the hot, crispy fish immediately alongside the warm, creamy polenta.
Ingredients
4 fresh Kane (Ladyfish), cleaned and slit
2 tablespoons Byadgi chilli powder
1 teaspoon turmeric powder
1 tablespoon tamarind pulp
Salt to taste
1/2 cup semolina (rava) for coating
2 tablespoons coconut oil for shallow frying
1 cup coarse cornmeal for polenta
3 cups water or vegetable stock
1 tablespoon butter
2 cloves minced garlic
*This AI-generated recipe may contain inaccuracies.