Kane Rava Fry / Lady Fish Fry with Semolina

kane fry

Kane Rava Fry / Lady Fish Fry with Semolina

Can you believe my luck when I found Kane fish in Gurgaon? OK I found it online and it was coming from Delhi. And that must have come from somewhere in the west coast. Whatever. But good lord this was some beauty of a fish. I hadn’t had kane in what seems like years. It may have been years. One of the things my grandma and women in the family did to smaller fish was to marinate them in a chilli based masala and then give them a good toss around in semolina. I believe this method came from Bombay. I don’t care. I’m going with granny. To the bigger fish they simply fried them with the marinade still slapped on. Restaurants called it Naked Fry. Yes. Let’s do the not-so-naked fry now, shall we?

Ingredients:

Kane/Lady fish – 6 descaled and properly cleaned

Semolina/rava – 2 cups

Oil to shallow fry in

Marinade:

Chilli powder – 2 tbsp (just eye ball it)

Turmeric – 1 tsp

Vinegar – 2 tbsp (just enough to make it a paste)

Salt

Method:

Mix together all the ingredients for the marinade.

Coat the fish well and keep aside for a couple of hours.

Heat just enough oil for shallow frying.

Scatter the semolina on a spread out newspaper or a large plate.

As the oil is coming up to heat, gently roll the fish around in the semolina. Don’t forget the nooks and crannies too.

Drop a bit of the semolina in the oil to check if it’s hot enough.

Drop the fish one at a time and be gentle.

It cooks pretty fast so don’t leave the spot you’re standing in.

Once it’s toasty brown on one side, flip it over and cook the other side.

For decorative and tasteful purposes, you may fry up some curry leaves in the same oil and then top the fish with it.

Serve with beer (why the hell not?)

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