A Maharashtrian style fried fish recipe, made with king fish steaks, that is crisp on the outside and soft and moist within. This tastes best when served with a spicy green chutney and sliced onions.
Since you are checking this post, chances are that you are a fish lover. And if you are one, then the probability that you enjoy fried fish recipes is even higher! So, after my Amritsari fish fry recipe, here is my surmai rava fry recipe for you. Surmai is king fish and rava fry means semolina crusted fried fish. This lip smacking, shallow fried fish recipe is one of my all time favorites. Not only is it easy and quick to make, but it is also loved by everyone who loves fish. This popular recipe has a crisp outer layer enveloping a soft and moist fish steak inside. Surmai or seer fish is found in the Indian ocean and its adjoining areas. These are generally large fishes weighing up to 45 kilograms, and therefore their steaks or pieces are quite meaty and big – making them a fish lovers’ delight!
This rava fish fry is a wonderful side dish while you are having a simple dal-rice or even fish curry-rice. Furthermore, it also makes for a yummy appetizer and party snack. However, it isn’t your typical finger food recipe, since the fish pieces would have bones. But you can choose to use their boneless version and make it an amazing party food. While I have used surmai here, you could also use pomfrets, bassa, mackerel (bangda) etc for this recipe.
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Macher chop (Bengali fish cutlets)
Doi maach – Bengali fish curry with yoghurt
Quick and easy
You will find variations of the rava fry recipe along India’s western coastal belt. Every region will have some small change in it’s ingredients list, that makes it taste different and delicious. My surmai rava fry recipe is something that maa and I have been making for years. Maa had picked it up from one of here Maharashtrian friends’ and this is how she would make hers at home. And now this has become our very staple recipe whenever daddy gets fresh surmai at home. While it is very easy to find the fish in Mumbai (from where my parents hail), in the UK, it could be slightly tricky. However, a lot of fresh fish mongers do get a catch of king fish around the summer. At least, we do find them in London in the months between July and September.
Serving suggestions
The best way to enjoy this lip smacking fish recipe is to have it fresh and hot, dipped in a spicy coriander and mint chutney. And if you sprinkle some chaat masala over, you are in for a treat! I really hope you are going to give my recipe a try and also let me know how you enjoyed it. You could share your food pictures with me over on Instagram, if you wish to. Alternately, you can also share your feedback with me in the comments section below. I’d be thrilled to hear from you!
Eat hearty!
Surmai rava fry
Equipment
- Tawa (Indian skillet) or frying pan
Ingredients
- 4 Surmai (king fish) fillets around 1 kg
- 1 tbsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 2 tbsp ginger-garlic-green chilis crushed
- 2 tbsp lime juice
- ½ tsp asafetida powder hing
- ½ cup semolina rava
- ¼ cup rice flour
- ½ cup oil for frying
- salt to taste
Garnish (optional)
- 2 tbsp chaat masala
- 2 tbsp coriander leaves finely chopped
Instructions
- In a bowl, mix the chili powder, turmeric powder, salt, coriander powder, hing, ginger, garlic and green chili paste with the lime juice - this is the marinade
- Wash the fish steaks well and pat them dry using kitchen towels. Apply the marinade on both sides of each steak evenly, in a thin layer. Keep them aside for 15 minutes
- On a plate or tray, mix together the semolina and the rice flour. Simultaneously, heat the tawa/frying pan with the oil
- Next, dab the fish pieces in the semolina mixture, on both sides, in a thin but even coating. Lower the steaks in the pan over medium heat and fry each of them for 3-4 minutes on each side
- Remove on an absorbent kitchen towels and sprinkle chaat masala and coriander leaves on the fried fishes. Serve your delicious surmai rava fry alongside green chutney and sliced onions. Enjoy!
Notes
- Adding the rice flour, gives the fried fish a crunchy coating
- Lime juice can be replaced with tamarind water or even vinegar
- You can flash freeze and later freeze the marinated fish steaks to cook them later as well. Once coated with the semolina mix, place the steaks in a plate and freeze for 30 minutes. Remove, transfer them to a zip lock bag and freeze, to use later
- 1 cup = 250 millilitres
- tbsp = tablespoon
- tsp - teaspoon
