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Koliwada fried fish with rice

Koliwada fried fish is cod marinated in yogurt, garlic, and Indian spices, coated in chickpea flour batter, then fried until crispy. For 4 people, it takes 40 minutes, rated easy, at about €3.60 per person. The key is letting the fish marinate at least twenty minutes before coating it and frying in small batches for an evenly golden crust.

I'm making you koliwada fried fish, a classic street food from Mumbai, marinated in spices and crispy, served with basmati rice.

Koliwada fried fish with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Koliwada is the fried fish you'll find at street stalls in Mumbai, coated in a chickpea flour batter that turns deeply crisp on the outside while the cod stays tender inside. Yogurt softens the flesh, raw garlic and grated ginger add bite, and the chili powder brings a clear heat without being overwhelming, balanced by plain basmati rice that soaks up every bit of flavor.

This dish is a nice change from standard breaded fish without being hard to pull off, perfect for a weeknight dinner when you want something a little different without spending hours in the kitchen. Kids generally love the crunchy crust and the mild rice, you can just dial back the chili to suit their taste. A squeeze of lemon right before serving wakes everything up, that small detail really changes the result.

The ingredients

4 people

Fish counter

  • Cod fillets 700 g

Dairy

  • Plain yogurt 100 g

Fruits and vegetables

  • Fresh ginger 1 piece
  • Garlic 3 cloves
  • Lemon 1

Pantry

  • Chili powderoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Garam masalaoften in the pantry 1 tsp
  • Chickpea flour 4 tbsp
  • Basmati riceoften in the pantry 280 g
  • Frying oiloften in the pantry 30 cl
  • Saltoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Cut the fish into large chunks, mix it with the yogurt, grated garlic and ginger, the spices, lemon juice, and salt. 20 min

    The fish should be well coated but not swimming, drain off any excess yogurt.

  2. Add the chickpea flour to form a thick batter that sticks to the fish.

    No chickpea flour on hand, swap it for wheat flour plus a tablespoon of cornstarch.

  3. Cook the rice in salted water, drain it, and keep it warm under a kitchen towel. 12 min

    Rinse the rice before cooking to remove excess starch and get separate grains.

  4. Fry the fish pieces in hot oil in small batches until golden. 10 min

    Drop in a bit of batter, it should rise up sizzling, that's the sign the oil is ready.

  5. Drain on paper towels and serve with the rice and a lemon wedge.

    Squeeze the lemon over the fish at the last moment to keep the crunch.

Our tips to get it right

  • Drain the fish well after marinating before adding the chickpea flour, otherwise the batter turns too runny and won't stick.
  • Heat the oil to the right temperature before frying, fish dropped into oil that isn't hot enough soaks up too much grease and turns soft.
  • Don't crowd the pan or fryer, frying in batches keeps the oil at a steady temperature and gives a crispier result.

The variations

  • Swap the cod for hake or monkfish, firm fish that hold up well to frying.
  • For a vegetarian version, use large chunks of cauliflower or parsnip instead of fish, the frying time runs a bit longer.
  • For kids, cut the chili powder in half and keep just a touch of turmeric, the flavor stays mild and the crust stays just as crispy.

What to serve it with

  • Plain basmati rice or cilantro chutney
  • Cucumber and red onion salad
  • Iced tea or cold lemonade

Storage

Fried fish keeps for 2 days in the fridge in a sealed container, though it loses its crunch. Reheat it in a hot oven for a few minutes rather than the microwave to bring back some crispness. Freezing isn't recommended, the coating turns soft once thawed.

Questions about this dish

Can you make the marinade ahead of time?

Yes, you can marinate the fish up to 2 hours ahead in the fridge, covered. Beyond that, the cod's texture starts to change because of the yogurt and lemon.

Can you substitute the chickpea flour?

If you don't have any, use regular wheat flour plus a tablespoon of cornstarch to keep some crispness. The flavor will be slightly less distinctive but the texture still works.

Do you need a deep fryer or does a pan work?

Both work, what matters is that the oil is hot and deep enough for the fish to almost float. A deep fryer gives more even cooking if you have one.

How do you know the fish is cooked through?

Cod pieces cook fast, 2 to 3 minutes per batch is enough once the oil is hot. The flesh turns opaque and flakes easily with a fork, that's the sign it's ready.

How long does it take to make a koliwada fried fish with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a koliwada fried fish with rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a koliwada fried fish with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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