Kingfish Rava Fry Goan Style | Surmai Fry | Vanjaram

kingfish rava fry goan style konkani surmai fry viswon fry viswanache post fry

Kingfish Rava Fry Goan Style | Surmai Rava Fry | Vanjaram Fry | Iswan Masala Fry | Konkani Viswon | Seer Fish Fry with Semolina recipe with detail step by step instructions and a video. Kingfish Rava fry is one of Goa’s most popular seafood dishes. Especially amongst the tourists visiting Goa, rava fried fish is a must try. Kingfish fillets are first marinated with basic spices and then coated with semolina. The fillets are then shallow fried in coconut oil.

Marinating the Kingfish

In this recipe, we marinate the kingfish with sea salt, turmeric powder, red chilli powder and tamarind pulp. Turmeric powder and tamarind helps to remove any unpleasant smell from the fish. Our ancestors always used sea salt in all of their cooking. But lately, it is sometimes difficult to find sea salt or people use some other varieties of salt. I still prefer to use sea salt in my daily cooking especially while cooking fish. However, you can replace it with any salt as per your choice.

Frying the Fish

The next most important point while frying fish the Goan way is to use coconut oil. The fish is fried on a medium low flame while adding a little coconut oil as and when needed. The trick is to avoid adding too much oil all at once. Keep adding a liitle oil in between and frying till both sides are golden brown.

Serving Kingfish Rava Fry

In Goa, we serve kingfish as a side along with white rice and fish curry. Kingfish rava fry is also paired as a starter along with alcohol for parties and get togethers. It is important, that the fish fry is served hot directly from pan to plate. The fish fry loses its taste once it cools down.

You can also check out more Goan non vegetarian recipes on our channel like sungtache sukhe (dry prawn curry) , sungtacho ros (prawns masala curry) , malabar spinach curry with prawns , sukya sungtachi kismoor , galmo sukhe (baby shrimp) ,  chicken xacuti , mackerel uddamethi , crab curry , oyster curry , mackerel pickle , mackerel gut cutlets and stuffed mackerels .

Do check out more of our Goan recipes here.

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kingfish rava fry goan style konkani surmai fry viswon fry viswanache post fry
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting time: 25 minutes
Total Time: 45 minutes
Course : Main Course
Cuisine : Goan, konkani
Servings: 8


  • 8 slices of kingfish

For marination

  • 1 and 1/2 Tsp turmeric powder
  • 2 and 1/2 Tsp red chilli powder
  • small ball of tamarind
  • sea salt as per taste

For frying

  • 2/3 cup fine semolina (rava)
  • coconut oil


  • Soak the tamarind in 2 Tbsp of water. Mash it well. Keep aside for atleast 5 minutes.
  • After 5 minutes, strain and remove the fibre from the tamarind and discard. Keep the tamarind pulp aside for marination.

For Marination 1

  • Wash the kingfish slices well.
  • Sprinkle sea salt over the kingfish. Rub the sea salt on both sides of each slice.
  • Keep aside for 20 minutes.

For Marination 2

  • Wash the fish once again to wash off any excess salt.
  • In a plate, add turmeric powder, chilli powder and tamarind pulp. Mix well to form a thick paste.
  • Add a few drops of water if the paste is very dry. The paste should be thick so that it sticks well to the fish.
  • Apply the paste evenly to both sides of the kingfish slices. Keep aside for 5 minutes.

For Frying

  • Place each slice of fish in the fine semolina and coat it on all sides. Roll the slice 2 – 3 times in the semolina to coat uniformly.
  • Heat a tawa. Add coconut oil. Spread the coconut oil on the tawa.
  • Place the semolina coated fish on the tawa.
  • Put coconut oil on the upper side of the fish slices.
  • After 2 – 3 minutes, flip over the fish to cook on the other side. Now put oil once again on the other side.
  • Similarly, put a little oil when needed and cook the fish on each side till both sides are golden brown.
  • Once both sides are golden brown, transfer the fish to a plate.

Tips & Tricks

  • You can replace sea salt with any salt as per your availability
  • You can replace coconut oil with any oil as per your availability.
  • Make sure that the turmeric, chilli powder and tamarind paste is thick. If the paste becomes thin or runny, then it will not stick well to the fish. 
  • Use only fine variety of semolina(rava) for coating. 
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