There are a lot of similarities between the Malvani and Konkani style of cooking. Seafood is big in both cuisines given the proximity to the coastal region. A common seafood preparation is the rava fish fry, in which fish pieces are first marinated with a wet spice paste and then coated with coarse semolina/rava and shallow fried.
This is a delicious, crunchy preparation usually made with Seer Fish , mackerel or pomfret but today, we have used Indian Anchovy /nethili . Being a small fish with a single line of soft bones, the anchovies when made this way is super crunchy and the perfect, delicious starter to any meal. And of course you have to eat it, bones and all.
1. 400gm Indian Anchovy ( Nethili ); cleaned with heads and guts removed
2. 1 tsp turmeric powder
3. 2 ½ tsp red chilli powder (adjust to heat preferences)
4. 3 medium garlic cloves
5. 1 inch ginger
6. Salt, to season
7. 2 – 3 cups coarse semolina/rawa
8. Vegetable oil, for shallow frying
1. Clean the fish and pat dry.
2. Grind turmeric powder, red chilli powder, garlic, ginger and a bit of salt into a paste like consistency.
3. In a large bowl, add the spice paste to the fish and marinate well; season with more salt if necessary. Refrigerate for at least 2 hours or more if time allows.
4. Heat oil in a large pan to shallow fry the fish.
5. Spread 2 cups of semolina/rawa in a flat plate (use more as necessary). Coat each fish well in the semolina and shallow fry in oil till browned on either side (requires very little time as the fish is small).
6. Serve hot.