Index

Fish Koliwada is a delicious bite of fried fish where the fish is cut into small pieces and previously marinated with spices. This dish comes from Maharashtra. The term “Koliwada” refers to the colony of Kolis (fishermen) in India and that is where its name comes from. It is a very popular dish in Mumbai and its surroundings.

The mixture of different spices, along with the ginger-garlic paste and yoghurt, gives a spark of flavour to this fish fry.

This recipe works best with a touch of red chilli powder, as well as giving the spiciness; it also provides a nice colour to this fish fry. Chat masala and ajowan seeds are also essential for this recipe.

For the fish, I have chosen Perch fillets and cut them into cubes. When marinating the fish fillets, use your hand to mix each piece so that it penetrates all the flavour of the spices. When frying, the oil has to be very hot and always add a small amount of fish; otherwise, the pieces can break.

Instead of fish fillets, you can use prawns, chicken, paneer, or tofu.

Ingredients

500g Perch fillets cut into cubes
3 Tablespoons lemon juice
2 teaspoons ginger-garlic paste
2 tablespoons plain yoghurt
Salt to taste (note that the chat masala has salt)
3 tablespoons Besan (Chickpea flour)
Oil for frying

Spices:

1 teaspoon Ajwain seeds
1 and 1/2 teaspoon Chat Masala
1 teaspoon turmeric powder
1 teaspoon red chilli powder

Instructions:

-Mix the fish fillets with all the ingredients except the chickpea flour (Besan).

-Let them marinate for 20 minutes.

-After 20 minutes, add the chickpea flour and mix very carefully to coat every piece.

-Put a pan with plenty of oil over medium-high heat.

-When the oil is hot enough, add the marinated fish cubes and fry them until they are crispy and golden.

-Serve them hot with the Raita (yoghurt sauce) or Mint Chutney.

Tips and Tricks:

Chat Masala has salt in it, so be careful when adding salt to the marination.
Fry them in small batches otherwise; they can break.