Step by Step Procedure to Prepare Fish Fry Koliwada Recipe

Fish Fry Koliwada is a delectable seafood dish originating from the Koli community in Maharashtra, India. Known for their rich maritime heritage, the Koli people have perfected this recipe, infusing it with bold spices and flavors that reflect their vibrant coastal culture. This dish is characterized by its crispy texture and tantalizing blend of spices, making it a favorite among seafood enthusiasts.

Ingredients

For the Marinade:

• 500 grams of fish fillets (preferably pomfret, surmai, or any firm white fish)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 tablespoon lemon juice
• Salt to taste

For the Batter:

• 1 cup gram flour (besan)
• 2 tablespoons rice flour
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ajwain (carom seeds)
• Water (as required to make a thick batter)
• Salt to taste

For Frying:

• Oil for deep frying

For Garnish:

• Lemon wedges
• Fresh coriander leaves

Instructions

1. Preparing the Fish:

Start by cleaning the fish fillets thoroughly under running water. Pat them dry with a paper towel to remove excess moisture. Cut the fillets into medium-sized pieces, ensuring they are uniform for even cooking.

2. Marinating the Fish:

In a large mixing bowl, combine the ginger-garlic paste, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, lemon juice, and salt. Mix well to form a smooth paste. Add the fish pieces to the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.

3. Preparing the Batter:

In another bowl, mix the gram flour, rice flour, red chili powder, turmeric powder, ajwain, and salt. Gradually add water to the dry ingredients, whisking continuously to avoid lumps. The batter should be thick enough to coat the back of a spoon but not too runny.

4. Frying the Fish:

Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.

Take the marinated fish pieces and dip them into the batter, ensuring they are well-coated. Carefully slide the coated fish pieces into the hot oil, a few at a time, to avoid overcrowding the pan. Fry the fish until golden brown and crispy on all sides, turning occasionally for even cooking. This should take about 4-5 minutes per batch.

5. Serving:

Once the fish is fried to perfection, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Garnish with lemon wedges and fresh coriander leaves for an added burst of flavor and a touch of freshness.

Tips for the Perfect Fish Fry Koliwada:

• Choice of Fish: Opt for firm, white fish fillets like pomfret or surmai, which hold up well during frying.
• Marination Time: Allowing the fish to marinate for at least 30 minutes ensures the spices infuse deeply, enhancing the overall taste.
• Batter Consistency: Achieving the right batter consistency is crucial. It should be thick enough to coat the fish well but not too runny, which can make it difficult to fry to a crisp.

Fish Fry Koliwada is best enjoyed hot, served with a side of green chutney or a simple salad. This dish not only showcases the rich culinary traditions of the Koli community but also offers a delightful eating experience for seafood lovers. Whether it’s a family gathering or a casual meal, Fish Fry Koliwada is sure to be a hit, bringing the flavors of coastal India straight to your table.