By Rajlakshmi
January 12, 2026
Rava fish fry is a shallow-fried fish with a crispy skin and a soft inside that is stuffed with masala. The difference in taste and appearance is completely made by a simple coat of sooji or rava. It is super easy to make when you are really hungry!
3 cloves of garlic 1.5 tbsp Kashmiri red chilli powder 1 small lime-sized tamarind 1 tbsp lime juice ¼ tsp turmeric powder ½ tsp salt 2 tbsp water 4 fillet tilapia 2 tbsp coconut oil 1/4 cup rava or semolina
Make a smooth marinade paste by blending garlic, Kashmiri red chilli powder, tamarind, lime juice, turmeric powder, salt and water.
When using frozen fish, be careful to thaw it a day ahead of time in the refrigerator to ensure that it cooks evenly.
Using a paper towel that has been crumpled, pat the tilapia fillet dry on both sides. Apply the marinade paste on both sides of the fish.
Spread semolina or 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
Warm up a heavy-bottomed skillet. Swirl the coconut oil into the pan to evenly coat it.
Shallow fry the fillet for 3–4 minutes on each side, or until the crust is brown and the fish easily flakes with a fork.
Serve hot with lime wedges and thinly sliced onions.