Fish Koliwada is a popular Indian seafood dish originating from the Koli community in Mumbai. It features bite-sized pieces of fish marinated in a spicy mixture of red chili powder, turmeric, ginger-garlic paste, and lemon juice. The marinated fish is then coated with gram flour (besan) for added crispiness and deep-fried until golden brown and crispy. Fish Koliwada is often served hot with sliced onions, lemon wedges, and mint-coriander or tamarind chutney on the side. It’s loved for its flavorful and crispy texture, making it a favorite among seafood enthusiasts.
Here’s a detailed recipe for Fish Koliwada:
Ingredients:
- 500 grams of firm-fleshed fish (such as pomfret, kingfish, or tilapia), cut into bite-sized pieces
- 2 tablespoons red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons ginger-garlic paste
- Juice of 1 lemon
- Salt to taste
- 2 tablespoons gram flour (besan)
- Oil for deep frying
- Sliced onions and lemon wedges for garnish
- Mint-coriander chutney or tamarind chutney for serving (optional)
Instructions:
- In a mixing bowl, combine red chili powder, turmeric powder, ginger-garlic paste, lemon juice, and salt. Mix well to form a smooth marinade.
- Add the fish pieces to the marinade, ensuring they are well coated. Cover the bowl and let the fish marinate for at least 30 minutes. For deeper flavor, you can refrigerate it for up to 2 hours.
- After marination, sprinkle gram flour (besan) over the fish pieces and gently toss to coat them evenly. The gram flour will help create a crispy outer layer when frying.
- Heat oil for deep frying in a pan or kadhai over medium-high heat. You’ll need enough oil to submerge the fish pieces completely.
- Once the oil is hot, carefully add the marinated fish pieces in batches, making sure not to overcrowd the pan. Fry until the fish turns golden brown and crispy on all sides, turning occasionally. This usually takes about 5-6 minutes per batch. Adjust the heat as needed to maintain the oil temperature.
- Using a slotted spoon, transfer the fried fish pieces to a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining fish pieces.
- Once all the fish is fried, garnish it with sliced onions and lemon wedges.
- Serve the Fish Koliwada hot, accompanied by mint-coriander chutney or tamarind chutney on the side for dipping.
Enjoy your flavorful and crispy Fish Koliwada!
