Indian Silver-Bar Fish is known as Korli in Konkanni and Karli in Marathi. It is a tasty fish especially its roe is very delicious. This fish is full of fine long bones and requires a special technique to cut into slices. The fishmonger uses a very sharp cleaver to remove the scales and then slice the fish. The fish is always cut diagonally keeping in mind the arrangement of the fine, long bones. After every cut the fishmonger flips the fish before cutting it into the next beautiful diagonal slice.
You need tremendous amount of patience to pick the tiny bones in this fish before you relish the flesh. People who love and enjoy this fish have an acquired taste and special technique to fish out the bones! Even after picking the bones from the cooked fish with your fingers the flesh may still have very fine and tiny bones in it, so you need to roll the flesh very gently on your tongue to feel the bones and then separate them with the help of your fingers. This dish is rarely or may not be served at all in restaurants! It is usually served in select, small shacks or local restaurants in coastal regions depending on the demand for this fish delicacy.
Korli/Karli fish curry tastes yummy with the inclusion of peeled, raw mango slices. It also tastes good with Amsol/Kokum/Sola in the absence of raw mango. You can even use tamarind pulp/paste or tomatoes to add tang to your curry.
Today’s recipe is for Crisp, Golden Rawa Pan Fried Korli/Karli/Indian Silver-Bar Fish. Always select fresh plump fish in order to get chunky flesh and ask your fishmonger to cut the fish into thick slices. I have used a very simple dry spice mix which you will find in the spice box of almost all home kitchens especially in Indian kitchens. Make sure you use your spices sparingly to bring out the natural flavor of the fish. You can fry this fish without rawa if you so like but the rawa makes the fish crisp on the outside and delicately soft and juicy on the inside. Remember not to over fry the fish to retain its moist texture.
My hubby and I relish Korli so thought of sharing this recipe for all those who like it. Do give it a try… you may like it as well! 😀
- 10 slices Korli/Karli/Silver Bar Fish
- 2 tsp. fresh Garlic paste
- 1 tsp. fresh Ginger paste
- Salt to taste
- Cooking Oil – as needed
- Fine dry Rawa/Semolina – as needed
Dry Spice Mix:
- 1 ½ tsp. Red Chilli pwd. or to taste
- 1tsp. Cumin/Jeera pwd.
- 1 tsp. Turmeric pwd.
- ¼ tsp. Black Pepper pwd. (optional)
Wash & drain the fish slices. Combine ginger- garlic paste with salt to taste and lightly rub into the fish slices. Marinate for about 15 minutes in a bowl.
Combine dry spice mix ingredients and sprinkle on to the marinated fish slices. Toss the fish slices in the bowl to coat evenly.
Roll each slice of fish in the dry rawa and place on a plate/tray.
Pan-fry the fish slices until cooked, crisp & lightly golden.
Drain out excess oil, if any before transferring the pan fried fish onto a tray/plate.
Serve with fish curry and rice/dal and rice or pulao garnished with lime wedges.