Kane Rava Fry / Fried Ladyfish

Kane Rava Fry is one dish which is very closely associated with Mangalorean Cuisine. You go to any Mangalorean restaurant...you cannot leave without having Kane Rava Fry or Kane Naked fry. 

If its fried fish then it has to be Kane fry, its my favorite..and taste best when fried in coconut oil.

We try not to deep fry fish at home...we usually pan fry the fish with little oil...but this fish we shallow fried with 1/2 cup oil. If you notice in Mangalorean Restaurants the Kane fish has a thick coating of rava/ semolina...this is because the fish is deep fried in lot of oil, you can do that too if you want restaurant style Kane Rava Fry.



Ingredients
Print this recipe

  • 1 kg kane meen/ ladyfish
  • 2 tsp ginger garlic paste
  • 4 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tbsp lemon juice or vinegar
  • 2 tbsp rice powder (optional)
  • salt to taste
  • 1 cup Rava/ semolina (thick rava)
  • Oil to fry (I prefer coconut oil)


Method

  1. Marinate the cleaned ladyfish in red chilli powder, turmeric powder, ginger garlic paste, lemon juice , rice flour and salt. Keep aside for 30 minutes
  2. Heat oil in a shallow pan (deep pan if you are deep frying). Heat the oil, roll the marinated fish in the rava and fry in oil , till cooked.It will take little less than 8 minutes.
  3. Remove from oil and place the fish on absorbent paper.
  4. Serve as appetizer.



Comments

Post a Comment

Popular posts from this blog

Chocolate Truffles with Kahlua - Project Lavonne

Image
I read somewhere.."I would rather do nothing and be happy than do something I know I don't love " . ......and I am sooooo loving this. I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever.. I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across  Lavonne Baking Academy .....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone. After...
Read more

Raspberry Freezer Jam

Image
 Raspberry Freezer Jam This isn't a recipe...it's just to help myself remember what I did.  So the next time I make jam I can decide if I want to switch it up.  I'll explain.... In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc.  So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change.  So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener - still not the healthiest thing, but I feel like a step in the right direction).  The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit.  So I made a normal batch and decided to conduct an experiment on my kids.  I combined the two batches and waited to see if my kids would notice.  They never ...
Read more

Roasted Beets

This recipe is Elimination-Diet friendly.  The downside of beets is that they take a long time to cook.  The upside of beets is that they're delicious either hot or cold, so they're great in a packed lunch, and throw needed vitamin C and fiber into your diet.  Roasted beets are worth it, since they're much more flavorful and toothsome than canned varieties, and less expensive. If the beets come with greens, you can cook them up like swiss chard.  I would make the greens the first night, roast the beets during dinner, and eat the beets the next day.   Ingredients: 4-6 beets 1/4 cup olive oil 14 cup balsamic vinegar (optional) Recipe: Preheat oven to 400 degrees Fahrenheit Peeling beets is just like peeling potatoes, but messier.  Beet juice will stain a lot of surfaces, including countertops, hands, and fabrics.  It's easiest to just station yourself at the sink with a little water running (or a bowl of water if you're in a drought stat...
Read more