Rava Masala Bombil Fry Recipe

Cooking Directions

• STEP 1.Clean and marinate the bombil fish with a mixture of turmeric powder, red chili powder, ginger-garlic paste, lemon juice, and salt.
• STEP 2.Coat the marinated fish with a mixture of rava (semolina), rice flour, red chili powder, turmeric powder, and salt.
• STEP 3.Heat oil in a pan and shallow fry the fish until it turns golden brown and crispy.
• STEP 4.Serve the Rava Masala Bombil Fry hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure to clean the bombil fish properly before marinating.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Do not overcrowd the pan while frying the fish, fry in batches if needed for even cooking.
• Serve the dish immediately after frying to enjoy the crispy texture.

Storage and Serving

• Rava Masala Bombil Fry 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 on a stovetop pan to regain the crispiness.