1 May, 2015
As I am Bengali ,I definitely love to eat fishes,But I am not among those people for whom fish and rice occupy the topmost priorities in food.I dont like the strong smell of the sea fishes,so I generally go for fish fillets which can be marinated and can absorb the flavors of the spices and herbs well.
Fish coliwada is a popular starter which is a part of Malvani cuisine .Malvani is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka. Instead of fish fillets you can substitute prawns,chicken or paneer for respective coliwada.
- Fish fillets(any salmon,basa,haddock etc): 400 gms
- Besan (gramflour): 3/4cup
- Ginger garlic paste: 1tbsp
- Chilli powder: 2-3tsp
- Turmeric powder: 1/2tsp
- Amchur(Dry mango powder): 1tsp
- Tamarind paste: 1/2tsp
- Garam masala: 1tsp
- Ajwain: 1tsp
- Yoghurt: 2tbsp
- Saunf or fennel seed powder : 1tsp
- Salt to taste
- Oil for frying
1.cut the fish fillets into bite sized pieces.
2.Add all the ingredients and make a batter.
3.Marinate the fish fillets in the batter for 15 to 20 minutes
3.Deep fry the fish fillets in oil and serve hot with mint chutney or tomato ketchup.