Goan Red Snapper Rava Fry (Tamso Fry) | Crispy Fish Recipe

Goan Red Snapper Rava Fry (Tamso Fry) | Crispy Fish Recipe

                                     Goan Tamso Rava Fry

About the Dish

Tamso, also known as Red Snapper, is a flavorful fish with a firm texture and a sweet, nutty taste. Popular in South India and found globally, it pairs beautifully with traditional Goan spices and a crispy semolina coating. This dish delivers a perfect balance of tanginess and heat with a delightful crunch, making it a beloved part of Goan coastal cuisine.

By: Puja Raghuvir Naik

Cuisine: Goan

Servings: 3

Cooking Time: 15–20 minutes

📝 Ingredients

1. 3 whole Tamso (Red Snapper), cleaned and butterflied
2. 2–3 tablespoons semolina (rava/suji), for coating
3. 1 teaspoon red chili powder
4. 1 teaspoon turmeric powder
5. 1 teaspoon ginger-garlic paste (optional)
6. 2 tablespoons tamarind water
7. Salt to taste
8. Oil for shallow frying

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🍳Method

Prepare the Fish

Clean the fish thoroughly and make a butterfly cut along the belly to create space for the stuffing. Rub a little salt over the fish and set aside.

Make the Marinade

In a bowl, combine red chili powder, turmeric powder, ginger-garlic paste (if using), tamarind water, and a pinch of salt to form a smooth, thick paste.

Marinate the Fish

Stuff the masala paste into the slits of the fish, ensuring it is well coated inside and out. Let the fish marinate for at least 10 minutes to absorb the flavors.

Coat with Semolina

Lightly coat each marinated fish with semolina on both sides. This gives a crispy texture when fried.

Fry to Perfection

Heat oil in a frying pan over medium flame. Place the fish carefully into the hot oil and shallow fry until both sides are golden brown and crisp.

Serve Hot

Serve the Goan Tamso Rava Fry hot with steamed rice and Goan curry, or enjoy it as a standalone delicacy with a wedge of lime.

🔪 Preparation Tips

• Freshness Matters: Always use fresh Red Snapper (Tamso) for the best flavor and texture. Fresh fish has clear eyes, a firm body, and a mild smell.
• Butterfly Cut: Making a deep slit or butterfly cut helps the masala penetrate better, ensuring the fish is flavorful inside out.
• Deboning Option: If serving children or elderly guests, consider deboning the fish after marinating for easier eating.

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🍋 Marination Tips

• Resting Time: Let the fish marinate for at least 10–15 minutes. For stronger flavor, you can marinate for up to 30 minutes in the fridge.
• Balance the Tang: Adjust the tamarind water based on the sourness. Too much can overpower the spices.

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🔥 Cooking Tips

• Crispiness Trick: Use fine rava (semolina) for a uniform crispy crust. Avoid overcoating or pressing the semolina too hard—it should lightly cover the fish.
• Oil Temperature: The oil should be hot enough to sizzle but not smoke. Medium heat ensures the fish cooks through evenly without burning the crust.
• Do Not Overcrowd the Pan: Fry in batches if needed. Overcrowding lowers oil temperature and makes the crust soggy.

📌 Related Recipe: Craving prawns? Try our Goan Prawns Pulao Recipe!

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🧂 Serving Tips

• Pairing: Serve with Goan rice and coconut curry, or pair with sol kadhi and salad for a complete coastal meal.
• Presentation: Garnish with lemon wedges, onion rings, and a sprinkle of chopped coriander for a vibrant look.

🧂 Have you tried this Goan-style fish fry? Share your tips or fish variations in the comments!
📌 Save this crispy seafood recipe to your Goan Food or Seafood Dishes board on Pinterest!

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