This recipe for rava fish fry in the Konkani style is hot, crunchy, and sour. It is incredibly simple to prepare and tastes best when eaten hot with onion rings and lemon slices. When paired with simple white rice  this will make a fantastic side dish. The greatest fish fry is one that has been marinated for at least 4 hours, preferably overnight. The fish won't be adequately coated and will taste bland if the marinade is too watery.

Rava fish fry is a shallow-fried fish with a crispy skin and a soft inside that is stuffed with masala. The fish fry we usually prepare at home is only slightly different from this recipe, but it still tastes much better and has a more appetizing texture and appearance. Yes, the difference in taste and appearance is completely made by a simple coat of sooji or rava.

Other than being savoury in taste, fishes are super healthy too. Fish is a great source of omega-3 fatty acids and vitamins D and B2 (riboflavin). In addition to being an excellent source of minerals like iron, zinc, iodine, magnesium, and potassium, fish is also high in calcium and phosphorus. A healthy diet should include fish at least twice a week, according to the American Heart Association.


For Marinade

  • 3 Cloves Garlic
  • 1.5 tbsp Kashmiri Red Chilli Powder
  • 1 small lime size Tamarind
  • 1 tbsp Lime Juice
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Salt
  • 2 tbsp Water

Frying Fish

  • 2 fillet Tilapia
  • 2 tbsp Coconut oil
  • 1/4 cup Rava (Semolina)

Instruction to make Rava Fish Fry:

  1. Blend together the marinade's entire ingredient list in a blender. Make a smooth marinade paste by blending. Place aside. Add additional chilli powder if you want it hotter.
  2. Using a paper towel that has been crumpled, pat the salmon fillet dry on both sides.
  3. Apply the marinade paste on both sides of the fish. Apply  the marinade paste evenly to the fish with a silicone-blistered brush.
  4. Spread semolina (rava) out on a flat dish. Rub rava on both sides of the fish. Shake off any extra rava after applying it to the fish with your hands and pressing down firmly to ensure that it sticks.
  5. Warm up a heavy-bottomed skillet, such as one made of cast iron. Swirl the coconut oil into the pan to evenly coat it. The fillet should be shallow-fried for 3–4 minutes on each side, or until the crust is brown and the fish easily flakes with a fork.
  6. Serve hot with lime wedges, thinly sliced onions, and any remaining marinade as a dip on the side.


  1. When using frozen fish, make careful to thaw it a day ahead of time in the refrigerator to ensure that it cooks evenly.
  2. Shake off any extra semolina; if you don't, it will come off when you flip the food and ruin the crispiness of the crust. Additionally, extra semolina burns in the pan and turns the fish chunks black.
  3. Oil: You are welcome to use neutral oils, such as sunflower oil, olive oil, or ghee, if you don't like the strong flavour of cold-pressed coconut oil.