Introduction:
Surmai, also known as Kingfish or Seer Fish, is a beloved delicacy along the western coast of India, particularly in regions like Maharashtra and Goa. Known for its firm texture and rich flavor, Surmai is perfect for frying, which enhances its natural taste while adding a crispy, savory exterior. Surmai Fry is a simple yet delicious dish that is often enjoyed as an appetizer or a main course, paired with rice or flatbreads.
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Ingredients:
6-8 pieces of Surmai (Kingfish) slices, cleaned
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
2 tablespoons rice flour (for coating)
2 tablespoons semolina (rava) (for coating)
Salt to taste
2-3 tablespoons oil (for shallow frying)
Fresh coriander leaves (for garnish)
Lemon wedges (for serving)
Instructions:
1. Marinate the Surmai:
In a large mixing bowl, combine the ginger-garlic paste, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
Mix all the ingredients thoroughly to create a smooth marinade.
Add the Surmai slices to the marinade and coat them evenly on all sides.
Let the fish marinate for at least 30 minutes to allow the flavors to penetrate.
2. Prepare the Coating:
In a shallow plate, mix the rice flour and semolina (rava).
This mixture will give the Surmai a crispy texture when fried.
3. Coat the Fish:
Once the Surmai has marinated, take each piece and coat it lightly in the rice flour and semolina mixture.
Ensure that the fish is evenly coated on all sides.
4. Shallow Fry the Surmai:
Heat oil in a large frying pan over medium heat.
Once the oil is hot, gently place the coated Surmai slices in the pan.
Shallow fry the fish on each side for about 3-4 minutes or until golden brown and crispy.
Avoid overcrowding the pan, as it can lower the oil temperature and make the fish soggy.
5. Serve:
Once the Surmai slices are evenly fried and crispy, remove them from the pan and place them on a paper towel to absorb excess oil.
Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.
Conclusion:
Surmai Fry is a perfect example of how simplicity can lead to extraordinary flavors. The combination of spices, along with the crispy coating of rice flour and semolina, complements the rich taste of Surmai, making it a favorite among seafood lovers. Whether you're hosting a dinner or just want to enjoy a quick and delicious meal, Surmai Fry is a versatile dish that pairs wonderfully with a variety of accompaniments, from steamed rice to chapatis. Enjoy this coastal treat that brings the taste of the sea to your plate!
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