So our trip to Goa was a memorable one. It has been almost six months but I can still visualize the sea, the beaches and the food. I am already planning my next trip there. It is truly said that you can never have enough of Goa. The best season is from November to February. But then you can also visit during monsoons. The Konkan coast is amazing in the rainy season. You might not be doing much water sports and sun bathing but you will savour in the rain drenched countryside. So, in short, Goa is good any time of the year, except maybe summers!!
Kingfish Rava Fry was something we had every single day. It is a simple dish yet so fulfilling. Kingfish is a sea fish and it tastes different from the fresh water fish I am used to eating. However I loved the whole preparation and so tried the same on ‘rahu’ which is a river fish. And loved it!!!
Ingredients
5-6 fish fillets (can be any cut just make sure that it is a large piece)
1 tbsp ginger garlic paste
1 tsp green chilli paste
1 tsp turmeric powder
1 tsp salt
1 cup rava/sooji
5 tbsp oil (preferably mustard oil)
Wash the fish pieces well. Sprinkle the ginger garlic paste, green chilli paste, salt and turmeric powder and keep aside for half n hour. Spread the rava on a plate. Now take each piece and roll on the rava coating it well. Keep in the fridge for sometime. Take a shallow pan and pour the oil. If you are using mustard oil then take it to the smoking point. Now lower heat and add the fish pieces. After one side is done, turn it over, cover and let cook. Now cook the other side also. Both sides should be well browned. Garnish with onion rings.
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