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Kane rava fry
Kane fry (ಕಾಣೆ ಫ್ರೈ) — Mangalorean ladyfish in red masala and a crunchy semolina crust
In the seafood canteens of Mangalore and along the Udupi coast, kane, a slim, sweet ladyfish, is the fried fish everyone orders with a fish thali. It is slashed, packed with a red masala of Byadgi chilli, garlic and tamarind, then pressed into coarse semolina and shallow-fried in coconut oil until the crust crackles. Unlike Mumbai's soft bombil, kane is firm, so it holds its shape and is eaten off the bone. Chef's tip: leave the fish alone for the first 3 minutes in the pan; the crust sets and then releases on its own.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Rinse 1 ⅛ lb ladyfish (kane), pat dry and cut 2 shallow slashes on each side.
Step 2: Mix 1 tbsp Byadgi or Kashmiri chilli powder, ¼ tsp ground turmeric, 4 cloves garlic, 1 tsp ground coriander, 1 tsp tamarind paste, 1 tsp salt and 1 tbsp water to a thick red paste. Rub it into the slashes and over the fish, then chill for 15 minutes.
15 minStep 3: Mix 2 ⅞ oz coarse semolina (rava) and 2 tbsp rice flour on a plate and press each fish into it on both sides.
Step 4: Heat 6 tbsp coconut oil in a wide frying pan over a medium heat. Lay the fish in and fry for 3–4 minutes without moving them, then turn and fry for another 3 minutes, until the crust is deep golden and the flesh is opaque and lifts easily off the bone. Common mistake: turning the fish too early; the crust sticks and breaks away.
7 minStep 5: Drain on kitchen paper and serve hot with 1 lime wedges, rice and fish curry.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 25 g
- Carbs
- 18 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kane rava fry take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of byadgi or kashmiri chilli powder?
- Sweet paprika with a pinch of cayenne (gives the same colour, less heat).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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