Crispy, spicy, and bursting with zesty flavours, Fish Koliwada is an iconic Maharashtrian seafood delicacy, celebrated in global recipes for its irresistible taste. Succulent pieces of fish are marinated in a fiery spice paste, then coated in a crisp gram flour batter and deep-fried to golden perfection. Served piping hot with a spritz of lemon and sliced onions, this coastal snack is guaranteed to get your taste buds tingling. The secret to a great Fish Koliwada lies in getting the batter just right – not too thick, not too thin, with a kick of aromatics.
To start with this easy Koliwada fish recipe, mix the fish pieces with lemon juice, turmeric powder, red chilli powder, ginger-garlic paste, chopped green chillies, and salt in a large bowl. Rub the marinade into the fish and set aside for 10 minutes.
Description - Step 2
Prepare the Batter
In another bowl, whisk together the besan, rice flour, carom seeds, and salt. Gradually add water, stirring continuously, until you have a thick, lump-free batter. It should be the consistency of pancake batter.
Description - Step 3
Coat the Fish
Heat oil for deep frying in a kadai or deep pan. Dip each marinated fish piece into the batter, making sure it's well coated on all sides. Gently shake off the excess.
Description - Step 4
Fry the Fish
Carefully slide the battered fish pieces into the hot oil, making sure not to overcrowd the pan. Fry on medium heat, turning occasionally, until the fish is golden brown and crispy on all sides. Drain on a paper towel.
Description - Step 5
Serve Hot
Arrange the fried fish on a serving platter. Garnish with fried curry leaves and serve immediately with lemon wedges and sliced onions on the side.
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Maharashtrian
Intermediate
Snack
