Goan King Fish Rava Fry

  • Servings: 4
  • Difficulty: easy
  • Print

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.

Konkani Prawn Patties

  • Servings: 6
  • Difficulty: medium
  • Print

Konkani style patties made with Prawns inside a filling of potato and bread.

040For filling mixture:
300 gms King prawns, peeled cleaned and uncooked
1 tbsp crushed garlic
4 onions, finely chopped
1 tsp red chilli powder
¼ tsp garam masala powder
A pinch of turmeric powder
2-3 kokum
Salt to taste
2 tbsp oil 

For Patty:
400gms potatoes, boiled and peeled
5-6 bread slices
½ tsp salt
2 tbsp lemon juice
2 tbsp coriander leaves
oil to fry


First prepare the prawn mixture filling.

Heat 2 tbsp oil in a pan and sauté crushed garlic and onions for few minute until onions turn pink in colour.  Then add turmeric, red chilli powder, garam masala and salt. Sauté for another minute.

Add kokum and cleaned prawns. Cook until prawns are done and mixture is dry. Let it cool down. Remove kokum afterwards from the mixture.

(Tip: Tamarind paste can be used as a substitute to kokum)

In a large bowl, mash boiled potatoes. Soak bread slices in cold water and then add them to the mashed potatoes along with coriander leaves, lemon juice and salt. Mix it well using hands.

Divide the potato mixture into equal sized portions.

Wet your hands with water to make sure it’s not sticky.

Now take some potato mixture in your hand and press it flat in the palm. Put a spoonful of prawn filling in the middle and wrap it close, forming a ball and then press it to make flat patty.

Continue this until you make all patties. If it sticks to your hands, wet your hands a little.

Heat oil in a heavy-bottomed non-stick pan and fry the patties until they are crisp and golden brown on each side. Or shallow fry on griddle pan for more healthy kebabs.

Serve with sauce or chutney.