Introduction:
Surmai Tandoori, also known as Kingfish Tandoori, is a beloved dish in Maharashtra and coastal regions of India. This recipe features the meaty and flavorful surmai (kingfish), marinated in a blend of aromatic spices and yogurt, then grilled or baked to perfection. The tandoori preparation infuses the fish with a smoky flavor, while keeping it moist and tender on the inside. This dish is perfect for seafood lovers and makes an excellent appetizer or main course for a special meal.
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Ingredients:
4 pieces of surmai (kingfish) steaks, about 1-inch thick
2 tablespoons lemon juice
1 teaspoon turmeric powder
Salt to taste
For the Marinade:
1 cup thick yogurt (hung curd)
1 tablespoon ginger-garlic paste
2 teaspoons red chili powder (adjust to taste)
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon chaat masala
1 tablespoon mustard oil (for authentic flavor)
1 teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon fresh coriander leaves, finely chopped
1 tablespoon fresh mint leaves, finely chopped
Salt to taste
Lemon wedges and onion rings (for garnish)
Instructions:
1. Preparing the Fish:
Wash the surmai steaks thoroughly under running water and pat them dry with a paper towel.
In a bowl, mix lemon juice, turmeric powder, and salt. Rub this mixture all over the fish steaks and let them sit for 15-20 minutes. This will help to eliminate any fishy odor and infuse some initial flavor.
2. Preparing the Marinade:
In another bowl, whisk the yogurt until smooth. Add ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala, turmeric powder, and chaat masala.
Add the mustard oil for an authentic tandoori flavor. Crush the kasuri methi between your palms and add it to the marinade.
Stir in the chopped coriander and mint leaves. Adjust the salt according to taste and mix the marinade well until all the ingredients are fully blended.
3. Marinating the Fish:
Coat the surmai steaks generously with the prepared marinade. Ensure that the marinade covers the fish evenly and gets into any crevices.
Cover the marinated fish and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
4. Cooking the Fish:
Grilling:Preheat your grill to medium-high heat.
Brush the grill grates with oil to prevent the fish from sticking.
Place the marinated surmai steaks on the grill and cook for 4-5 minutes on each side, or until the fish is cooked through and has a nice charred exterior.
Baste the fish occasionally with mustard oil or butter to keep it moist and enhance the flavor.
Oven:
Preheat your oven to 200°C (390°F).
Line a baking tray with parchment paper or aluminum foil and place the marinated surmai steaks on it.
Bake the fish for 20-25 minutes, flipping halfway through, until the fish is fully cooked and slightly charred on the outside.
For an extra smoky flavor, finish the fish under the broiler for a few minutes at the end.
5. Serving:
Once cooked, remove the surmai tandoori from the grill or oven and let it rest for a couple of minutes.
Serve the tandoori fish hot, garnished with lemon wedges and onion rings.
Surmai Tandoori pairs wonderfully with mint chutney, and you can serve it alongside naan, roti, or steamed rice for a complete meal.
Conclusion:
Surmai Tandoori is a flavorful and satisfying dish that showcases the rich culinary heritage of coastal India. The combination of spices and yogurt in the marinade ensures that the fish is both tender and bursting with flavor. Whether you're preparing a special meal for guests or simply indulging in a seafood treat, this Surmai Tandoori recipe is sure to impress and leave everyone asking for seconds. Enjoy the smoky, spicy goodness of this classic tandoori dish!
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