Fish is one of those things, that you can wake me up with in the middle of the night, show me a slice and I will happily gobble it in all my grogginess. Seriously! If I don’t have my weekly fix of fish, my body starts showing withdrawal symptoms. And I’m not the fussy kinds when it comes to fish – steamed with soya sauce and garlic will do well, so will a grilled fillet of fish with some lime and pepper and if I’m feeling especially indulgent (read fishy), I go all out and make some traditional Mangalorean style fish curry, fish fry and serve that with some rice; just sliced onions, lime and dahi on the side and we’re all set. Lucky for me, the husband too is a fish-a-tarian! So we end up eating fish more than any other seafood/meat and we’re certainly not complaining.
This recipe for fish fry isn’t something fancy, nor is it elaborate, it is just as simple as it gets because when life is throwing those lemons at you and you can’t find that bottle of Tequila, it is perhaps simpler to rustle up this fish fry, squeeze some lime on it and enjoy. Bliss!
|Need I say more?|
Surmai tawa fry
4 fillets of surmai (king fish) – scaled and cleaned
1/2 cup of rava (semolina)
Oil to fry
For the masala marinade
2 tsp of ginger-garlic paste
1/2 tsp of red chilli powder
1/4 tsp of turmeric powder
Juice of 1 lime
1 tbsp of coriander leaves, chopped
2-3 curry leaves, chopped
Salt to taste
Mix all the ingredients together for the masala marinade.
Apply this evenly on both sides of each of the fillets. Allow this to rest for minimum one hour in the fridge. When you’re ready to fry the fish, keep it outside for sometime – about 5 minutes – and then coat it evenly with rava.
Meanwhile, heat a tava (pan) and drizzle some oil on it. Gently place the fillets of fish and drizzle some more oil on the sides and top of the fish. Roast the fish on a medium flame, till it has turned a golden-brown. Turn the fish over and let it cook well. When the fish is done, remove it from the pan and allow it to rest at least for two minutes.
Serve hot with wedges of lime, onion slices.
* One hour is the minimum time required to marinate the fish. You can keep it in the fridge for up to three hours but anything beyond that will need to go into the freezer. I usually have a couple of slices always stocked in the freezer.
* While I’ve used Surmai in this recipe because that’s what we eat often but this recipe works well with Bangda (Mackerel) too, I’m sure it does with Pomfret but since we’re not too fond of it I’ve never tried it.
* Instead of the rava you can use rice flour to coat the fish.