Koliwada is the ‘Koli’ or the fishermen’s colony. In Mumbai, there are several Koliwadas dotted along the coast line. This recipe of Fish Koliwada is simple. This mouth-watering dish made by the Koli community immediately catches the fancy of foodies.
Fish fillets of salmon / pomfret/ surmai / rawas cut into 1 ½ inch cubes – 500 gms
Bengal gram flour – 1/2 cup
Cumin powder roasted – 1/2 tsp
Red chilli powder – 2 tsp
Salt to taste
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Yogurt – 2 tbsp
Oil for deep frying
Chaat masala – 1/2 tsp
Lemon juice – 2 tbsp
For the Accompaniments:
Lemon wedges – 4 nos.
Mint, coriander and yoghurt chutney – 100 ml
Make a thick batter with the Bengal gram flour, cumin powder, salt, ginger paste, garlic paste, yogurt and 2 tbsp of water.
Marinate the fish fillets in the batter for 20 -25 minutes.
Heat oil in a Kadai and deep-fry till cooked from the inside and crisp on the outside. Drain on an absorbent paper.
Serve hot, sprinkled with chaat masala and lemon juice accompanied with onions, lemon wedges and chutney.
An addition of rice flour – ¼ tbsp will make the fish more crispy.
Marinate to let the flavours permeate in to the fish.
To make mint, coriander and yogurt chutney
Mint leaves, stems removed, washed – ¼ th bunch
Coriander leaves, stems removed, washed – ¾ th bunch
Spinach leaves, stems removed, washed – 1/3 rd bunch (can be blanched in boiling water , refreshed in cold water and then pureed OR may be used without blanching)
Green chillies – 2
Ginger 1 inch piece
Water as per required for grinding / pureeing
Yogurt, whisked – 1 tbsp
Salt to taste
Chat masala – ¼ th tsp
Prepare a smooth puree in a food processor with the ingredients. Now add whisked yogurt. Add salt to taste and chat masala. Mix well and serve as an accompaniment.
If you don’t want to add yogurt, add 1 small onion, 1 small raw mango and ½ tsp lemon juice.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves- 04 pax