Malvani Fish Fry
This dry preparation uses the Konkan Malvani Blend as a concentrated marinade for fish rather than building a gravy. Semolina creates a crisp exterior while the blend's chilli, coriander, coconut, sesame and warming spices provide the main flavour.
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Extra Time
Marination Time: 30 minutes
✨ Zaika Potli Secret Technique
Use 2 tbsp Konkan Malvani Blend directly in the fish marinade. It remains on the fish during frying.
Ingredients
Ingredients
- Fish steaks or fillets — 600 g
- Konkan Malvani Blend — 2 tbsp / about 16–20 g
- Ginger-garlic paste — 2 tsp
- Turmeric — ⅛ tsp
- Tamarind pulp — 1 tbsp
- Lemon juice — 1 tsp
- Salt — ¾ tsp
- Rice flour — 2 tbsp
- Fine semolina — ¼ cup / 40 g
- Oil — for shallow frying
Cooking Instructions
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1Pat the fish completely dry.
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2Combine Konkan Malvani Blend, ginger-garlic paste, turmeric, tamarind, lemon juice and salt.
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3Rub the mixture over all sides of the fish.
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4Marinate in the refrigerator for 30 minutes.
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5Combine rice flour and semolina on a plate.
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6Coat each fish piece lightly in the mixture, pressing gently so it adheres.
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7Heat a shallow layer of oil in a wide pan over medium heat.
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8Add fish without overcrowding the pan.
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9Fry for approximately 3–5 minutes on the first side depending on thickness.
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10Turn carefully and cook the other side until crisp and the fish is just cooked through.
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11Drain briefly on a rack or absorbent paper.
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12Serve immediately.
💡 Chef's Pro Tip
Pat fish dry before marinating and again lightly before coating if excessive moisture has accumulated. A wet surface causes the semolina crust to detach in the pan.
🍽️ Perfect Serving Pairings
My Take On Malvani Fish Fry
This dry preparation uses the Konkan Malvani Blend as a concentrated marinade for fish rather than building a gravy. Semolina creates a crisp exterior while the blend's chilli, coriander, coconut, sesame and warming spices provide the main flavour.
The Secret: Pat fish dry before marinating and again lightly before coating if excessive moisture has accumulated. A wet surface causes the semolina crust to detach in the pan.