Frys
Tawa Fish Fry
100% natural ingredientsNon-VegRava-crusted pomfret slices, shallow fried.
Medium spicy₹744₹893for 4 people · 160 g / person
16 min cook timeStandard prep · Gluten-free
Servings
Minimum 4 people per dish
From our kitchen notebook
What’s in the crate
Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.
- Pomfret slices — marinated480 g
- Rava crust100 g
Prepared in our kitchen
Fine semolina seasoned with chilli, turmeric and salt for a shallow-fry crust.
Made from: Semolina (rava), Whole spice mix
- Recheado masala60 g
Prepared in our kitchen
Goan chilli paste ground with vinegar, garlic and warm spices.
Made from: Kashmiri chilli blend, Vinegar, Ginger-garlic paste
Recipe
How to cook it
5 steps · about 16 minutes from crate to table.
- 1
Unpack and check the formula5 min
Lay out Rava crust, Recheado masala and bring pomfret slices to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
- 2
Heat the oil3 min
Bring the oil to a steady medium-high — a pinch of batter should rise immediately without browning.
- 3
Fry in batches8 min
Fry pomfret slices in small batches so the oil stays hot, then drain on a rack, not paper.
- 4
Toss with the tempering2 min
Flash the rava crust, recheado masala in a hot pan and toss the fried pieces through it for 30 seconds.
- 5
Rest, season and serve2 min
Rest 2 minutes off the heat, taste for salt, then serve hot. Medium heat. Bloom the chilli in oil for colour.