Fish Koliwada is a popular Indian snack that's made with tender chunks of white fish that are marinated in a blend of spices, coated with a chickpea flour and rice flour batter, and deep-fried until crispy and golden brown. The dish is named after the Koli community, a fishing community in Mumbai, India, where it originated
Ingredients
.400 gm firm white fish, cut into bite-sized pieces (such as cod, halibut, or tilapia)
.1 tablespoon ginger-garlic paste
.1 tablespoon red chili powder
.1 teaspoon turmeric powder
.1 teaspoon garam masala powder
.1 teaspoon cumin powder
.1 teaspoon coriander powder
.1 tablespoon lemon juice
.Salt to taste
.1/2 cup chickpea flour (besan)
.1/4 cup rice flour
.1/2 teaspoon baking powder
.Water, as needed
.Oil for deep frying
.Lemon wedges and onion rings for serving
Instructions
In a mixing bowl, combine the ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, cumin powder, coriander powder, lemon juice, and salt. Mix well.
Add the fish pieces to the spice mixture and coat the fish pieces well with the spice mixture.
In a separate mixing bowl, combine the chickpea flour, rice flour, baking powder, and salt. Mix well.
Add enough water to the dry ingredients to make a thick batter.
Dip each fish piece in the batter to coat it well.
Heat oil in a deep frying pan or wok over medium-high heat.
Once the oil is hot, carefully drop the fish pieces into the hot oil and fry until they turn golden brown and crispy.
Remove the fish pieces from the oil using a slotted spoon and place them on a paper towel-lined plate to remove excess oil.
Serve the Fish Koliwada hot with lemon wedges and onion rings.
Enjoy your delicious Fish Koliwada as a snack or as a main course with rice or naan.
Recipe by : Aziz Hussain