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Crispy, pan-fried King Mackerel steaks coated in a spicy Maharashtrian marinade and fine semolina. This classic recipe from the Konkan coast is quick to prepare and delivers an authentic burst of coastal Indian flavor, perfect as an appetizer or main course.
For 4 servings
Prepare the Fish
Make the Marinade
Marinate the Fish
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Crispy, pan-fried King Mackerel steaks coated in a spicy Maharashtrian marinade and fine semolina. This classic recipe from the Konkan coast is quick to prepare and delivers an authentic burst of coastal Indian flavor, perfect as an appetizer or main course.
This maharashtrian recipe takes 27 minutes to prepare and yields 4 servings. At 281.05 calories per serving with 34.12g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Coat the Steaks
Shallow Fry the Surmai
Serve Hot
This recipe works wonderfully with other firm-fleshed fish like Pomfret (Pamphlet), Mackerel (Bangda), or Indian Salmon (Rawas).
Add 1/2 teaspoon of black pepper powder and 1 finely chopped green chilli to the marinade for an extra kick of heat.
For a lower-oil version, preheat your air fryer to 200°C (400°F). Spray the coated fish with a little oil and air fry for 10-12 minutes, flipping halfway through, until golden and cooked.
Replace the rava (semolina) with coarse rice flour or chickpea flour (besan) for a gluten-free alternative.
Surmai is an excellent source of Omega-3s, particularly EPA and DHA, which are crucial for heart health, reducing inflammation, and supporting brain function.
This dish provides high-quality lean protein, essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
The high concentration of DHA in King Mackerel is linked to improved cognitive function, memory, and a lower risk of age-related cognitive decline.
Tawa Surmai can be a healthy choice as Surmai (King Mackerel) is rich in Omega-3 fatty acids and lean protein. This recipe uses shallow frying, which requires less oil than deep frying. To make it even healthier, you can pan-sear with minimal oil or use an air fryer.
A single serving of Tawa Surmai (one steak) contains approximately 260-290 calories. This is an estimate and can vary based on the size of the fish steak and the amount of oil absorbed during frying.
Absolutely! This marinade and coating method is excellent for other firm, fleshy fish. Good alternatives include Pomfret (Pamphlet), Indian Mackerel (Bangda), or Indian Salmon (Rawas).
The most common reasons for a soggy coating are: not drying the fish properly before marinating, oil not being hot enough when you start frying, or overcrowding the pan, which lowers the oil temperature. Ensure the fish is bone-dry and the oil is at a steady medium heat.
Yes, you can marinate the fish and store it in an airtight container in the refrigerator for up to 24 hours. Coat with rava and fry just before you plan to serve for the best crispy texture.