Surmai Masala Fry

Instructions

1. 1

   Prepare the Goan Red Masala

   • In a small grinder or blender, combine the Kashmiri red chilies, ginger, garlic, coriander seeds, cumin seeds, black peppercorns, turmeric powder, tamarind paste, and salt.
   • Add 2-3 tablespoons of water, just enough to help it grind, and blend to a smooth, thick paste. Scrape down the sides as needed.
2. 2

   Marinate the Fish

   • Rinse the surmai steaks and pat them completely dry with paper towels. This is crucial for a crispy coating.
   • If the steaks are over an inch thick, make a few shallow slits on both sides.
   • Generously rub the prepared masala paste all over each fish steak, ensuring it gets into any slits.
   • Let the fish marinate for a minimum of 30 minutes at room temperature, or for up to 2 hours in the refrigerator for a deeper flavor.
3. 3

   Coat the Fish

   • In a wide, shallow dish or plate, mix the rava (semolina) and rice flour until well combined.
   • Take each marinated fish steak one by one and dredge it in the rava mixture. Press gently to ensure a complete and even coating on all sides.
4. 4

   Shallow Fry the Steaks

   • Heat the oil in a heavy-bottomed skillet or pan over medium heat. The oil is ready when a pinch of the rava mixture sizzles immediately upon contact.
   • Carefully place 2-3 coated steaks in the pan, ensuring not to overcrowd it. Overcrowding will lower the oil temperature and result in soggy fish.
   • Fry for 4-6 minutes on the first side, undisturbed, until the coating is golden brown and crisp.
5. 5

   Cook Through and Serve

   • Gently flip the steaks using a spatula and fry for another 4-6 minutes on the other side, until the fish is cooked through and flakes easily with a fork.
   • Remove the fried fish from the pan and place on a wire rack to drain excess oil. This keeps the bottom crispy.
   • Serve immediately with fresh onion rings, lemon wedges, and green chutney.