Salmon Rava Fry
- Arishma Gomes
- Sep 22, 2024
- 3 min read
Salmon Rava Fry was born out of pure improvisation on an ordinary day that turned into something extraordinary. I had set my heart on having a traditional Goan-style rava fried fish—something like kingfish or pomfret, which we usually have at home. But when my mom returned from the market with salmon instead of the usual catch, I was caught off guard. Salmon isn’t something you typically see in Indian kitchens, especially for a dish like rava fry.
For a moment, I wasn’t sure how it would turn out. Salmon is rich, fatty, and has a completely different flavor profile than our local fish. But my craving for that crispy, spiced rava coating was too strong to give up on the idea. So, I decided to take the plunge. I marinated the salmon with all the classic Indian spices, coated it with semolina, and fried it up just as I would with any other fish.
As soon as the first piece came out of the pan, golden and crisp, I knew I was onto something special. The salmon’s buttery texture combined with the crunchy rava crust and the burst of spices made it even better than I had expected. What started as a simple substitution turned into a flavorful fusion of coastal Indian cooking and an unusual but delicious choice of fish. Now, Salmon Rava Fry has become a regular in our kitchen, a happy accident that turned into a new favorite!
Ingredients Recap
Salmon fillets - 4 pieces
Rava (semolina) - ½ cup
Turmeric powder - ½ tsp
Red chili powder - 1 tsp
Ginger-garlic paste - 1 tbsp
Lemon juice - 1 Lime
Coriander powder - 1 tsp
Salt: to taste
Oil: for shallow frying
Instructions:
Marinate the salmon:
In a bowl, mix the ginger-garlic paste, turmeric, red chili powder, coriander powder, salt, and lemon juice.
Rub this mixture evenly over the salmon fillets.
Let it marinate for at least 30 minutes (or longer for a more intense flavor).
Coat with rava:
Spread the rava on a plate.
After marination, coat each salmon fillet in rava, pressing gently so that the semolina sticks well to both sides.
Fry the salmon:
Heat oil in a pan on medium flame.
Once the oil is hot, place the rava-coated salmon fillets in the pan.
Shallow fry each side for about 4-5 minutes or until the salmon is crispy and golden brown on the outside while cooked through on the inside.
Adjust the heat to ensure the fish is cooked evenly without burning the rava coating.
Serve:
Remove the fillets from the pan and drain excess oil on a paper towel.
Garnish with fresh coriander (optional) and serve hot with lemon wedges, chutney, or salad.
Tips:
You can adjust the spices based on your preference for heat.
Ensure the oil is hot before frying to get a crispy texture.
Why This Dish Stands Out:
Salmon Rava Fry stands out because it’s an unexpected yet perfect fusion of two worlds—traditional Indian coastal flavors and the rich, delicate taste of salmon. While most rava fry dishes use local fish like kingfish or pomfret, the use of salmon brings an entirely new dimension. The natural oiliness of salmon allows it to absorb the spices beautifully, making every bite flavorful and moist. The crispy semolina (rava) crust contrasts with the soft, buttery texture of the fish, creating a balance of crunch and tenderness that’s hard to resist.
This dish is a refreshing take on a classic, perfect for those who love traditional flavors but aren’t afraid to experiment with new ingredients. It’s also a great way to enjoy salmon with a unique Indian twist, making it stand out from other salmon preparations that typically lean towards more Western styles of cooking.
Final Thoughts:
What began as a happy accident has now become a family favorite and a personal go-to when I want to add a little flair to a traditional dish. Salmon Rava Fry isn’t just delicious; it’s proof that sometimes stepping out of the ordinary and embracing the unexpected can lead to something extraordinary. Whether you’re a fan of coastal Indian cuisine or simply a seafood lover looking for something different, this dish is sure to surprise and delight with every bite.
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