Fish Koliwada is made with marinated boneless fish pieces deep-fried in cooking oil to perfection. The fish pieces are marinated first with dry mango powder, turmeric, red chili, lemon juice and garlic paste. After resting them for a couple of hours, they are coated in a batter made with besan, ajwain, red chili and turmeric and fried on a medium flame until crispy. Read my recipe to learn the steps to make fish Koliwada at home.
KEY TAKEAWAYS
- Fish Koliwada is a very popular dish in India, especially in Gujarat and Maharashtra.
- Serve it with steamed rice along with dal, kadhi khichdi, or vegetable pulao.
- Fish Koliwada tastes slightly spicy, tangy and savory.
- Other similar recipes are fish fry, prawns Koliwada, Amritsari fish, fish tikka, and fish kabab.
The Ingredients:
To marinate the fish:
- 10 pieces fish (any boneless variety)
- 1 tsp dry mango powder (amchur)
- 1 tsp turmeric powder
- Salt to taste
- 1 tbsp Kashmiri red chili powder
- 1 tbsp garlic paste
- ½ lemon (juice)
To make the batter:
- 1.5 cups gram flour (besan)
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- ½ tsp ajwain
- Red food color (a pinch)
- ½ cup water
To fry the fish pieces:
- Cooking oil (as much as required to deep fry)
I learned this recipe from a cook show aired on the TV a long time back. It was simple and quick to make and so I wrote down the ingredients on a piece of paper, just in case.
I made it one day at home and it was quite impressive at the first attempt. When I served them along with dal chawal at lunch, my two sons were surprised at the taste and look of the dish. My husband inquired about the recipe and appreciated my effort. Now, this dish features quite often in our menu.
How to Make Fish Koliwada? (Step by Step Guide with Images)
Step 1: Wash and dry 10 pieces of boneless fish of any variety. Marinate them with 1 tsp of dry mango powder (amchur), 1 tsp of turmeric powder, salt to taste, 1 tbsp of Kashmiri red chili powder, ½ lemon (juice), and 1 tbsp of garlic paste and keep it in the fridge for 2 hours.
Step 2: Make a batter with 1.5 cups of gram flour (besan), salt to taste, ½ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, ½ tsp of ajwain, a pinch of red food color and ½ cup of water. Check consistency.
Step 3: Heat an adequate amount of cooking oil over a medium flame. Coat the marinated fish pieces in the batter and put them gently in the hot oil. Flip and fry nicely. Remove when done.
Step 4: Your tasty and spicy homemade fish Koliwada is ready.
Recipe Card
Fish Koliwada
Ingredients
To marinate the fish:
- 10 pieces fish any boneless variety
- 1 tsp dry mango powder amchur
- 1 tsp turmeric powder
- Salt to taste
- 1 tbsp Kashmiri red chili powder
- 1 tbsp garlic paste
- ½ lemon juice
To make the batter:
- 1.5 cups gram flour besan
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- ½ tsp ajwain
- Red food color a pinch
- ½ cup water
To fry the fish pieces:
- Cooking oil as much as required to deep fry
Instructions
- Wash and dry 10 pieces of boneless fish of any variety. Marinate them with 1 tsp of dry mango powder (amchur), 1 tsp of turmeric powder, salt to taste, 1 tbsp of Kashmiri red chili powder, ½ lemon (juice), 1 tbsp of garlic paste and keep it in the fridge for 2 hours.
- Make a batter with 1.5 cups of gram flour (besan), salt to taste, ½ tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, ½ tsp of ajwain, a pinch of red food color and ½ cup of water. Check consistency.
- Heat an adequate amount of cooking oil over a medium flame. Coat the marinated fish pieces in the batter and put them gently in the hot oil. Flip and fry nicely. Remove when done.
- Your tasty and spicy homemade fish Koliwada is ready.
