Surmai Tawa Masala
Kingfish coated with spicy, aromatic masala and shallow fried using coconut oil.
Servings 4 pieces of fish
Ingredients
- 4 pieces of King fish (Surmai/ Anjal)
For marination
- Salt as per taste (namak)
- 1 tsp turmeric powder (haldi)
- 1 tbsp ginger garlic paste (adrak lehsun paste)
For the masala paste
- 7 dry red chillies (byadgi chillies) (sookhi laal mirch)
- 1 tbsp coriander seeds (dhaniya)
- 1 tsp cumin seeds (jeera)
- ¼ tsp fenugreek seeds (methi)
- ½ tsp black peppercorns (kali mirch)
- 1 small onion, chopped (pyaaz)
- 6 to 7 cloves of garlic (lehsun)
- a cherry sized ball of tamarind (imli)
- salt (namak)
Other ingredients
- 2 tbsp + ½ tsp virgin coconut oil (nariyal tel)
- few curry leaves (kadi patta)
- 1 tbsp chopped coriander leaves (hara dhaniya) for garnishing
Instructions
- Wash the slices of fish and marinate with salt, turmeric powder and ginger garlic paste.
- Refrigerate for 3o to 45 minutes.
- In the meantime, to prepare the masala paste, heat ½ tsp oil in a pan.
- Add red chillies, coriander seeds, cumin seeds, methi seeds and peppercorns.
- Roast the spices till they turn aromatic and crisp.
- Allow the roasted spices to cool down.
- Transfer to a mixer jar.
- Add chopped onion, garlic, tamarind, salt and ¼ cup of water.
- Blend to a fine paste. Keep this aside.
- Next, heat 2 tbsp oil in a pan.
- Add the masala paste.
- Saute on low flame.
- Add curry leaves and mix well.
- Saute till the masala is cooked well and starts leaving the sides of the pan.
- This may take around 10 to 12 minutes.
- Now, add the marinated fish slices.
- Coat the fish slices with masala paste.
- Cook the fish on both sides.
- Garnish with chopped coriander leaves.
- Serve Surmai Tawa masala with onion rings and lemon wedges.