Surmai rava fry
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
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