Fish rava fry

This is another recipe, which in its root form (almost 80% of the present version) was taught to me by my aunt, who has been my primary cooking guru and inspiration.

Name Fish Rava Fry Complexity Level Easy - Medium Duration of preparation 30 minutes Serves 6 - 10

(Pic will be updated shortly)

Ingredients:

Fish Bangude (Mackerel)	1 kg
Onions	1 large
Ginger garlic paste	2 tsp
Jeera	1 tsp
Dhaniya powder	1 tsp
Green Chillies	6-8
Pepper powder	2 tsp
Rava	3 tbsp
Oil	for frying
Salt	To taste

Method of preparation:

Clean the fish, and cut it into pieces (size – as per your wish). Make cuts on the body of the fish, deep enough, so that the masala can be applied and well absorbed by the fish.

NOTE:You might use any other type of fish, suitable for frying, other than Bangude (Mackerel).

Fry the jeera very lightly on a hot tava. Cut the onion into medium sized pieces. Grind onions, with ginger garlic paste, jeera, dhaniya powder, green chillies and the pepper powder, with little water, and salt to taste, so as to form a thick paste.

Apply the masala to the fish, and keep it closed for half an hour (helps better absorption of the masala by the fish).

Put the rava on to a plate, take the pieces of fish one by one, roll them well in the rava, and fry them on the tava. You can even deep fry it – but for the diet conscious, tava fry would be better.