Goan King Fish Rava Fry

  • Servings: 4
  • Difficulty: easy
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Goan-Konkani fish marinated in spicy masala and coated in semolina before frying.

0454 king fish pieces, medium to large size thinly cut
½ tsp turmeric powder
3 tsp red chilli powder
1 tsp coriander powder
2 tbsp lemon juice / ½ tsp tamarind paste
fine rava (semolina) for coating
chopped coriander for garnish
salt to taste
oil for shallow fry

Clean and wash the fish thoroughly. Then cut into thin equal slices. Apply a pinch of salt and turmeric powder on both sides and keep aside for 5 mins.

In a large bowl, mix red chilli powder, coriander powder, lemon juice or tamarind paste, 1 tsp oil and add little water to make smooth paste.

Coat all fish pieces with above paste. Keep aside for 10-15 mins to marinate.

Take some Rava/semolina in flat plate.

In a pan, add some oil for shallow frying. Once the oil is hot, coat every marinated fish piece in rava. Coat the fish slices well.

Then shallow fry over low flame until the fish turn brown and crispy on both sides. Once done, sprinkle chopped coriander.

Serve hot with onion tomato salad. Traditionally it is eaten with rice and fish curry.

Chicken Cafreal

  • Servings: 2-3
  • Difficulty: medium
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A popular spicy Goan Chicken Cafreal, based on traditional Portuguese cooking, marinated with fine paste of coriander, green chillies, ginger and garlic.

0251 kg skinless, Chicken
6-7 green chillies (based on your tolerance for spice)
1 cup fresh coriander leaves and stem, finely chopped
11-12 garlic cloves
1 inch ginger
1 tsp Cumin seeds, roasted
6-8 black peppercorns
2-3 cloves
1 tbsp poppy seeds (khus khus)
½ inch cinnamon stick
½ tsp turmeric powder
1 tbsp lemon juice
1 tsp tamarind paste
½ tsp sugar
Salt to taste
Oil for shallow fry

Wash and remove skin from chicken. Cut chicken into large pieces. Traditionally, whole chicken legs are used for this recipe.

Grind all the ingredients (except chicken and oil) into a fine paste using little water. Then coat the chicken pieces with this ground paste.

Cover the chicken with cling film and leave to marinate in refrigerator for at least 3-4 hours.

In a pan, add some oil for shallow frying. Once the oil is hot, put in chicken and fry until it turns golden brown on both sides.  Keep turning in between. Cook until chicken is cooked throughly.

Once done, sprinkle some chopped coriander. Serve hot with crunchy salad or French fries.