Fish Koliwada

Step 1

Pat 1 lb white fish fillets completely dry with paper towels — this ensures a crispy crust rather than a steamed texture. Cut the fish into 2-inch pieces, trying to keep them roughly uniform in size so they cook evenly.

Step 2

Place the fish pieces in a shallow bowl. Squeeze 3 tablespoons of fresh lime juice over them, sprinkle with 1 teaspoon of fine sea salt, and gently toss to coat evenly. Let sit for 10 minutes — the acid begins to firm the flesh and remove any fishiness. This is your marinade.

Step 3

While the fish marinates, prepare the coating. In a medium bowl, combine 0.75 cup unsweetened shredded coconut, 0.33 cup all-purpose flour, and 2 tablespoons cornstarch. Mix these dry ingredients with a fork to break up any clumps.

Step 4

To the dry mixture, add 2 tablespoons ginger-garlic paste (store-bought is fine), 1 finely minced medium fresh green chili, 0.5 teaspoon dried red chili powder, 0.25 teaspoon turmeric powder, 0.5 teaspoon garam masala, and 0.25 cup finely chopped fresh cilantro. Stir well.

Step 5

Add 1 tablespoon fresh lime juice and 0.5 teaspoon fine sea salt to the spiced mixture. Slowly pour in 4 tablespoons water while stirring constantly — you want a thick, cling paste that coats a spoon, not a wet batter or dry powder. Add water or flour as needed to reach this consistency.

Step 6

You are now ready to fry. Pour 3 cups of neutral oil into a medium heavy-bottomed pot or 10-inch deep skillet. Clip an instant-read thermometer to the side of the pot and set it over medium-high heat. Heat the oil to 350°F — this takes about 8-10 minutes. You can also test with a small piece of flour mixture: it should sizzle immediately and rise to the surface in about 3 seconds.

Step 7

Working in batches to avoid crowding, coat each piece of marinated fish thoroughly in the coconut spice paste, pressing gently so the coating adheres. Using tongs or a slotted spoon, carefully place the coated pieces into the hot oil — you should hear an energetic, steady sizzle. Fry 5-6 pieces at a time, leaving space between them.

Step 8

Fry for 3-4 minutes, stirring gently with a slotted spoon halfway through. The coating should turn deep golden-brown and look crispy. If it's browning too fast, lower the heat slightly to medium. Once golden, use the slotted spoon to transfer the koliwada to a paper towel-lined plate.

Step 9

Repeat step 7 and 8 with remaining batches, allowing the oil to return to 350°F between batches — check with your thermometer. Do not skip the resting time between batches, as it prevents the coating from becoming greasy.

Step 10

Arrange the hot fish koliwada on a serving plate, clustering them together for an appetizing mound. Garnish with 4 fresh cilantro sprigs tucked between the pieces and serve immediately with 2 fresh lime wedges on the side. Guests squeeze lime juice over the koliwada just before eating for a bright, tangy finish.