Mangalorean Kane Rava Fry
A coastal Karnataka classic featuring fresh ladyfish marinated in fiery red masala, coated in semolina, and pan-fried until impeccably crisp.
35min
Total Time
3
Servings
Mangalorean
Cuisine
Recipe
1
In a bowl, mix red chilli powders, turmeric, tamarind pulp, ginger-garlic paste, and salt to form a smooth, thick paste.
2
Coat the cleaned ladyfish thoroughly with the prepared masala paste and let it marinate for 20 minutes.
3
Spread the semolina (rava) on a flat plate.
4
Press each marinated fish gently into the semolina to coat all sides evenly.
5
Heat coconut oil in a heavy-bottomed skillet over medium heat.
6
Place the coated fish in the hot oil and fry until the crust turns golden brown and crispy, about 4 to 5 minutes per side.
7
Drain on paper towels and serve hot with steamed rice and rasam.
Ingredients
6 fresh Kane (Ladyfish), cleaned and slit
2 tablespoons Byadgi red chilli powder
1 tablespoon Kashmiri chilli powder
1/2 teaspoon turmeric powder
1 tablespoon tamarind pulp
1 tablespoon ginger-garlic paste
Salt to taste
1/2 cup semolina (rava)
3 tablespoons coconut oil
*This AI-generated recipe may contain inaccuracies.