Crispy on the outside, tender and flaky on the inside. This Goan-style Surmai Rava Fry features kingfish steaks marinated in a tangy spice paste, coated in semolina, and shallow-fried to perfection. A coastal classic that's ready in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 piece
326cal
30gprotein
30gcarbs
9g
Ingredients
500 g Surmai (Cut into 4 thick steaks, about 1-inch thick)
1.5 tbsp Ginger Garlic Paste
1.5 tsp Kashmiri Red Chilli Powder (Provides vibrant color with moderate heat)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tbsp Tamarind Paste (Kokum agal is a traditional alternative)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
Crispy Surmai Fry with homestyle Chapati and gut-friendly Dal Tadka. A protein-packed delight!
This maharashtrian dish is perfect for dinner. With 779.72 calories and 48.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Rice Flour (This is key for extra crispiness)
0.5 cup Vegetable Oil (For shallow frying)
Instructions
1
Prepare the Marinade and Fish
Rinse the surmai steaks under cold water and pat them completely dry with paper towels. This is crucial for a crispy finish.
In a non-metallic bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, tamarind paste, and salt. Mix well to form a thick, smooth paste.
Generously and evenly coat each fish steak with the spice paste, ensuring it gets into all the crevices. Set aside.
2
Marinate the Fish
Let the fish marinate at room temperature for at least 15-20 minutes. For deeper flavor, you can cover and refrigerate it for up to 1 hour.
3
Prepare the Coating and Coat the Fish
On a wide plate or tray, thoroughly mix the fine rava and rice flour.
Take one marinated fish steak at a time and press it firmly into the rava mixture. Flip and press again to ensure it's completely and evenly coated on all sides. Gently shake off any excess coating.
Place the coated steaks on a separate plate and let them rest for 2-3 minutes. This helps the coating adhere better during frying.
4
Shallow Fry the Fish
Pour oil into a wide, heavy-bottomed pan or skillet to a depth of about 1/4 inch. Heat over medium flame.
The oil is ready when a tiny pinch of the rava mixture sizzles immediately upon contact. Do not let the oil smoke.
Carefully place 2-3 coated fish steaks in the hot oil, ensuring not to overcrowd the pan. Frying in batches maintains the oil temperature.
Fry for 4-6 minutes on the first side, undisturbed, until the coating is a deep golden brown and crisp.
Using a spatula, gently flip the steaks and fry for another 4-5 minutes on the other side until cooked through. The fish is done when it flakes easily with a fork.
5
Drain and Serve
Once cooked, remove the fish from the pan and place it on a wire rack to drain any excess oil. This keeps the bottom from getting soggy.
Serve the Surmai Rava Fry immediately while it's hot and crispy, garnished with sliced onions and lemon wedges for squeezing over the top.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.