Can You Use Rapidli Podi for a Tawa Fish Fry?

Yes, podi can season a tawa fish fry. Keep the coating light and the pan at moderate heat. Fish cooks quickly, but a thick layer of ground podi can darken before the centre is done.

This is a starting method for boneless white fish such as basa or a similar fillet. Choose pieces of similar thickness so they cook at about the same pace.

What you need for two servings

• 400 g boneless white fish fillets, thawed safely if frozen
• 1 tbsp Rapidli Karnataka Podi
• 1 tsp oil for coating, plus about 1 tbsp for the pan
• 1 to 2 tsp lemon juice for serving
• Salt only after tasting

How to make it

1. Pat the fish dry with clean kitchen paper. Keep it chilled until you’re ready to cook.
2. Rub the fish lightly with 1 tsp oil. Sprinkle the podi evenly over both sides and press gently so it sticks. Use a little less on thin edges.
3. Heat the remaining oil in a wide pan over medium heat. Add the fish with space between the pieces. Cook gently, turning once when the first side releases from the pan.
4. Lower the heat if the coating darkens too fast. The cooking time depends on thickness. Check the thickest part with a food thermometer and cook fish to 63°C. If you don’t have one, the flesh should no longer be translucent and should separate easily with a fork.
5. Move the cooked fish to a clean plate. Add lemon juice and taste before adding any more podi or salt.

Don’t put cooked fish back on the plate that held it raw. Use a clean spoon if you add podi at the table, so the pouch never meets raw fish.

Keep the podi from burning

Podi contains already-roasted ingredients. A thin coating gives the fish flavour without leaving a thick dry layer on the pan. If the outside browns fast while the centre is still raw, lower the heat and give the fish time to finish.

For another way to use podi with meat, see our air-fryer chicken breast recipe. For safe seafood handling and cooking, see the FDA seafood guide and FoodSafety.gov temperature chart.