Grilled Surmai

Name: Grilled Surmai
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 4 servings
Cuisine: indian
Ingredients: 600 g surmai (cut into 4 steaks (about 150g each, 1-inch thick)); 0.5 cup yogurt (thick, hung for 20 minutes); 2 tsp ginger-garlic paste; 1 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp cumin powder; 1 pinch garam masala; 2 tbsp lemon juice; 2 tbsp besan; 2 tbsp oil; 0.5 tsp salt; 1 pinch chilli flakes (for garnish); 1 pcs lemon (cut into wedges, for serving); 1 pcs onion (medium, sliced into rings, for serving)

RATING

0.0/5

TASTE SCORE

8/10

Chunky, spice-marinated kingfish steaks charred to smoky perfection on a hot grill. The outside gets beautifully crisp while the inside stays flaky and moist. A squeeze of lemon and a side of sliced onions is all this coastal Indian favorite needs.

PREP

40m

COOK

12m

SERVES

100 G

284 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Clean and prepare the surmai steaks.
1.Rinse the surmai steaks under cold water and pat completely dry with paper towels.
2.Make 2-3 shallow slits on each side of the steaks so the marinade penetrates deeper.
3.Sprinkle 1 tbsp lemon juice and a pinch of salt over the fish and set aside for 10 minutes.
TIPPatting the fish very dry ensures the marinade sticks and you get a good char.
mix · ~5 min
Make the marinade.
1.In a mixing bowl, whisk the hung yogurt until smooth.
2.Add ginger-garlic paste, red chili powder, turmeric, cumin powder, garam masala, the remaining 1 tbsp lemon juice, and salt.
3.Add besan and 1 tbsp oil. Whisk everything into a thick, smooth paste that coats the back of a spoon.
prep · ~30 min
Marinate the fish.
1.Pat the fish dry once more to remove any excess liquid released from the lemon juice.
2.Slather the marinade generously over the steaks, pushing it into the slits.
3.Cover and rest in the refrigerator for at least 30 minutes. Remove from fridge 10 minutes before grilling.
TIPDon't marinate fish for more than 2 hours — the acid can start to 'cook' it and make it mushy.
grill · ~8 min
Grill the surmai steaks.
1.Brush the grill pan with the remaining 1 tbsp oil and heat over medium-high until smoking hot.
2.Place the marinated steaks on the hot grill without crowding.
3.Cook for 3-4 minutes until the underside develops deep char marks and releases easily.
4.Flip gently using tongs and cook the other side for another 3-4 minutes until the fish is opaque and flakes easily.
TIPUse medium-high, not maximum heat. High heat burns the besan coating before the inside cooks.
garnish
Garnish and serve immediately.
1.Transfer the grilled steaks to a serving plate.
2.Sprinkle a pinch of chilli flakes on top.
3.Serve immediately with onion rings and lemon wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fish extremely dry before marinating to ensure the yogurt-based coating adheres well.
2
Use medium-high heat, not maximum; high heat burns the besan coating before the fish cooks through.
3
Let the fish rest at room temperature for 10 minutes after refrigeration for even grilling.
4
Avoid marinating surmai for more than 2 hours, as the acid can break down the flesh and make it mushy.
5
Resist moving the steaks on the grill until they release naturally, which signals a good sear.
6
Serve immediately after grilling; surmai is best hot and fresh off the grill.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

Cook marinated surmai steaks in an air fryer at 200°C for 10-12 minutes, flipping halfway. This works well for a quicker, lower-oil version that still yields a crisp exterior.

herb crusted

Herb-crusted

Add 1 tbsp finely chopped fresh coriander or mint to the marinade for a burst of herbal freshness. Ideal for those who want a greener, more fragrant profile.

HEALTH BENEFITS