FISH THALI. (FISH PLATE ) PART 1- RAVA FRY (FRIED FISH COATED WITH SEMOLINA)

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Hello People, How is summer at your place😉Here in India 🇮🇳 it has become unbearable With Elections just getting over, Politics and Weather both have heated up. Hoping the pre-monsoon showers brings some respite.

These two, three months haven’t been easy on me as I lost my mother in March and my beloved pet Bella.She was a retriever, who comforted me a lot in my trying times when my mother got serious, Sadly Bella was just 6 months old puppy and how I wish I could have got more chance to be with her.

Everyday I was deciding that I will begin to write but grief and desire to begin again just disappeared, Everyday I postponed it, thinking that I will be OK tomorrow But as they say ( “Tomorrow Never Comes”), So Begin today.

So today I dragged myself to begin. One thing I have learnt is It becomes easier when you divide your tasks into small chores and give a compulsory dedicated time to it. Make it a part of your schedule, ( To do list )

As a teacher I always tell my kids,it’s important to have discipline and a schedule. ( JIM ROHN -My favorite life coach ♥️ says, and I quote “Discipline takes you where motivation doesn’t “) So here I am sharing one of my families favorite Thali(dish)

Today’s special recipe is My version of FISH THALI.

Every state in India has it’s own unique way of presenting Fish. India with it’s unique diversity of terrain and culture makes a simple food wonderful in many different varieties and ways 😋 so I hope you like my take on this wonderful dish.

FISH THALI has different components like Fried Fish, Curry – Fish,Solkadhi, Chapati made of Wheat or Bhakri( Made of jowar,bajra,rice), Plain-Rice, Raita(Salad).I will introduce each component in a series of blogs, Today I will begin with the main component of Fish-Thali, the Fried Fish 🐟 😀 Some places in South and even in Goa or Maharashtra Deep fry the fish but nowadays many are preferring Shallow fried. I will be using the Shallow fry method.

LEVEL OF COOKING : MEDIUM

CUISINE : INDIAN

COURSE : MAIN

PREP TIME 10 MINUTES

COOK TIME : 30 MINUTES

TOTAL: 40 to 45 MINUTES

SERVING : 5 TO 6 PEOPLE

AUTHOR : LINA @THE TIKKAZ AND CURRIEZ

1. RAVA FRY( Shallow fried in Suji( Semolina)) :-

For Rava Fry I always use the fish which is freshly available 😀 Today we will be using Pomfret. You can also Black-Pomfret, King – fish and Salmons.

INGREDIENTS:

Pomfret : 1 Kg.
Semolina : 1/2 bowl
Rice flour: 2 tablespoon
Lemon juice : Of 1 lemon
Ginger garlic paste : 2 tablespoon.
Red chili powder : According to the heat you prefer
Salt : To taste.
Turmeric : 1TSP.
Oil : 2 to 4 tablespoon.

PREPARATION :

1. First clean the unwanted parts of the fish,to remove blood clots and other waste, under running water.
2. Add turmeric, salt and flour to the fish, rub it properly on it to remove smell and clean it of any bacterial impurities.
3. Pat dry the fish after again washing it under running water, you can cut it into thin pieces or use it whole according to your preference
Now rub the fish with salt,turmeric, red chili powder, ginger-garlic paste,squeeze lemon juice and let it marinate in the fridge for half an hour ( that gives the chance for the marinate to percolate inside,to increase it’s taste)
Now in a pan heat the oil,when the vapors start coming, reduce the flame.
In a plate take dry semolina (Rawa) and rice flour, mix it,you can also add garam masala powder to it, it’s optional and coat the marinated 🐟 fish and slowly start adding the coated fish to the pan. Fry the fish from both sides to get an even coat.
Shallow fry it,till it’s Golden brown in color,pat it with kitchen towel to remove any excess oil and serve with Bhakri, Chapati or Naan. Add Solkadhi to the plate and you will have the yummiest meal of your life 😋