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How to Make Crispy Spiced Fish Koliwada

Discover how to create the perfect Fish Koliwada, a tantalizing Indian seafood dish. This recipe combines tender fish pieces with a crispy, spice-infused coating, resulting in a burst of flavors and textures that will delight your taste buds. Perfect as an appetizer or main course, this dish is sure to become a favorite.

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Recipe Details

Prep Time

40 minutes (including marination)

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Fish Koliwada is a popular Indian seafood dish featuring crispy, spicy fish bites with a flavorful coating. This recipe transforms fresh fish into a delectable appetizer or main course that's sure to impress.

Recipe Details

  • Prep Time: 40 minutes (including marination)
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g firm white fish (such as tilapia or basa), cut into 2-inch pieces
  • 1 cup chickpea flour (besan)
  • 2 tbsp rice flour
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tbsp ginger-garlic paste
  • 2 tbsp lemon juice
  • 1 egg, beaten
  • Salt to taste
  • Oil for deep frying
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving

Instructions

  1. In a large bowl, mix chickpea flour, rice flour, red chili powder, turmeric powder, garam masala, cumin powder, and salt.

  2. Add ginger-garlic paste, lemon juice, and beaten egg to the flour mixture. Gradually add water to form a thick batter, ensuring no lumps remain.

  3. Add the fish pieces to the batter and gently coat each piece evenly. Let it marinate for 30 minutes in the refrigerator.

  4. Heat oil in a deep frying pan or kadai over medium-high heat until it reaches 350°F (175°C).

  5. Carefully add the battered fish pieces to the hot oil, working in batches to avoid overcrowding.

  6. Fry for 3-4 minutes on each side, or until golden brown and crispy.

  7. Remove the fish with a slotted spoon and drain on paper towels to remove excess oil.

  8. Repeat with the remaining fish pieces.

  9. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.

Chef's Notes

  • For an extra crispy coating, you can double-coat the fish by dipping it in the batter, then in dry chickpea flour, and back in the batter before frying.
  • Adjust the spice level by increasing or decreasing the amount of red chili powder.
  • To make this recipe gluten-free, ensure your garam masala is gluten-free or make your own blend.
  • For a healthier version, you can air fry the fish at 400°F (200°C) for 10-12 minutes, flipping halfway through.
  • Leftover Fish Koliwada can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.

Nutritional Info

Per serving (approximate):

  • Calories: 350
  • Protein: 25g
  • Fat: 18g (mostly from healthy fats in fish and cooking oil)
  • Carbohydrates: 25g
  • Fiber: 3g
  • Rich in omega-3 fatty acids, vitamin D, and B vitamins from the fish
  • Good source of protein and minerals from chickpea flour

Serving Suggestions

  • Serve Fish Koliwada as an appetizer with mint chutney or tamarind sauce for dipping.
  • For a complete meal, pair with steamed basmati rice and a fresh cucumber raita.
  • Accompany with a crisp green salad or sautéed vegetables for added nutrition.
  • Serve alongside a cold Indian beer or a refreshing mango lassi for a perfect flavor combination.
  • Present on a platter lined with banana leaves for an authentic Indian touch, garnished with lemon wedges and fresh coriander.