Wednesday, 30 November 2016

Konkani Style Surmai /Kingfish Fry

Fried Kingfish or Surmai is a popular Konkani recipe. This fish is available in huge quantity and good quality in Konkan belt. It has very good taste and texture. This fish is used for curry also.

  • King fish- 3 big sized pieces
  • Salt- to taste
  • Turmeric powder- ½ tsp
  • Asafetida (hing)- ¼ tsp (optional)
  • Garlic paste- 2 tsp (approx 8 to 12 cloves)
  • Kokum paste or Kokum extract (Aagal) or Tamarind pulp- 2 tsp (Kokum gives an authentic Konkani taste.)
  • Homemade masala or Malwani masala or Sunday masala- 3 to 4 tsp 
  • Fine semolina / barik rava- 3 to 5 tsp
  • Oil for shallow fry- as required

  • Wash fish fillets with soft hand for 2 times and drain, because this fish is delicate.
  • Apply salt, masala, turmeric powder, hing, rava, kokam- garlic paste. Mix well and rub gently this marinate on fish. 
  • Marinate for minimum half an hour. 
  • Heat 2 tbsp oil in the grill pan or griddle, shallow fry the fish from both sides on low-med. flame. Pour some oil if required. Do not overcook. 
  • Serve hot with bhakari or in a meal with fish curry and rice.

  • Don't use ginger for this recipe, you can't get authentic taste.
  • Use iron or aluminium tava for fish fry. It gives better result than non-stick tava. 
  • I used big sized surmai, however you can use whatever size is available .The procedure remains the same .
  • You can grind garlic and kokam together with minimum water into smooth paste. 
  • Kokum extract (Aagal) is available in the market.
  • You may use rice flour instead of semolina. It works also good. But I prefer rava.
  • I dont like to use lots of rava, too many rava make fish mild in taste.
  • Malwani masala is easily available in the market. You can use also aagari-koli masala. All masalas from Konkan region are quite similar in taste. But store bought masala can not give proper taste.

No comments:

Post a Comment

Your feedback is valuable. Keep supporting and loving for ever .....!