Fish Koliwada Recipe

Cooking Directions

• STEP 1.In a bowl, mix together gram flour, red chili powder, turmeric powder, ginger-garlic paste, lemon juice, and salt to make a thick marinade.
• STEP 2.Coat the fish fillets with the marinade and let them marinate for at least 30 minutes.
• STEP 3.Heat oil in a deep pan or kadai. Deep-fry the marinated fish fillets until they turn crispy and golden brown.
• STEP 4.Remove the fried fish from the oil and drain excess oil on a paper towel.
• STEP 5.Serve hot with mint chutney or tomato ketchup.

Cooking Tips

• Ensure the fish fillets are fresh and of good quality for the best taste.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• You can use any firm white fish fillets like cod, tilapia, or snapper for this recipe.

Storage and Serving

• Fish Koliwada is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a preheated oven or toaster oven to maintain the crispiness.