This is a really simple way to prepare Surmai, or any other fried fish. Basically this recipe uses the marination to get all the flavours in, and then shallow fry and garnish the fish, before serving hot.
Wash and pat the fish dry, and keep aside. I used about 1/2 kg here.
You will need
- Surmai: use the freshest (machiwala.com) 🙂
- Dry ground masala (2 whole dry red chillies, teaspoon of coriander seeds, 2 pcs of dry kokum)
- Fresh lime juice from 1 lime
- Vinegar – 2 tsp
- Garam Masala
- Chopped kadipatha
Start with adding the lime juice (1/2 lime) to a mixing bowl. Add the garam masala,haldi, salt, little red chilli powder and the dry ground masala. Mix this up, add 1-2 teaspoons of vinegar and check the consistency – it should be a thick paste. If not add water to liquefy slightly but it shouldn’t run. Now take the fish – gently apply the masala on both sides of each piece. Don’t move it too much or it will break. Ideal to use a plate to keep the fish so its flat.
Cover, and leave it in the fridge to marinate – anything from 30 min to 2 hours is great. Use a heavy bottomed, large non-stick pan, put some oil (for shallow frying) and place the fish in there. Cook on med-high flame for 5 min each side (max) and then on high flame for 2 minutes ( just to brown it). Sprinkle chopped kadipatha, and serve with fresh lime. A green chutney is also great on the side.