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Crispy, semolina-coated king fish steaks marinated in a fiery and tangy Goan red masala. This authentic recipe brings the taste of a Goan beach shack right to your kitchen, perfect as a starter or with rice and dal.
For 4 servings
Prepare the Goan Red Masala
Marinate the Fish
Coat the Fish
Crispy, semolina-coated king fish steaks marinated in a fiery and tangy Goan red masala. This authentic recipe brings the taste of a Goan beach shack right to your kitchen, perfect as a starter or with rice and dal.
This goan recipe takes 60 minutes to prepare and yields 4 servings. At 332.92 calories per serving with 35.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Shallow Fry the Steaks
Cook Through and Serve
Bake the coated fish at 200°C (400°F) for 15-20 minutes or air fry at 200°C (400°F) for 10-12 minutes, flipping halfway. This significantly reduces the oil content.
This masala works wonderfully with other fish like pomfret (paplet), mackerel (bangda), or even firm white fish fillets like tilapia. Adjust cooking times accordingly.
For a different tangy note authentic to the region, you can use 1 teaspoon of kokum extract (agal) in the masala paste instead of tamarind.
Surmai is an excellent source of Omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Fish is a high-quality, lean protein source essential for building and repairing tissues, muscle growth, and maintaining a healthy immune system.
The masala paste contains ingredients like turmeric (with its active compound curcumin), ginger, and garlic, all known for their potent anti-inflammatory and antioxidant properties.
Pomfret, mackerel (bangda), or even firm white fish fillets like tilapia or cod work well. Adjust cooking time based on the thickness of the fish.
The fish is cooked when the flesh is opaque all the way through and flakes easily when prodded with a fork. The internal temperature should reach 145°F (63°C).
Yes. Preheat your air fryer to 200°C (400°F). Spray the coated fish lightly with oil and air fry for 10-12 minutes, flipping halfway through, until golden and cooked. The texture will be slightly different but still delicious and healthier.
This usually happens for two reasons: the fish was not patted dry enough before marination, or the oil was not hot enough when you placed the fish in the pan. Also, avoid moving the fish too much during the first few minutes of frying to allow the crust to set.
Surmai (King Fish) is very healthy, packed with Omega-3 fatty acids and protein. However, this recipe involves shallow frying, which adds calories and fat. To make it healthier, you can pan-sear with minimal oil, bake, or air fry the fish.
A single serving (one piece, approx. 190g) contains approximately 350-400 calories. This can vary based on the amount of oil absorbed during frying and the size of the fish steak.
This recipe goes great with these complete meals
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A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
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