Surmai Fry
Thick slices of seer fish (surmai/kingfish) coated in a red Malvani masala paste of Kashmiri chillies, garlic, turmeric, and rice flour, then shallow-fried in coconut oil until the exterior is crisp and the flesh remains moist and flaky — the definitive Malvani fish fry.
Cuisines
Malvani
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 500 grams | Surmai (Kingfish) steaks |
| 1 tablespoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 2 tablespoons | lemon juice |
| 1 tablespoon | ginger-garlic paste |
| to taste | salt |
| 1 cup | rice flour |
| 1 cup | semolina (rava) |
| as needed | oil for frying |
| 1 bunch | fresh coriander leaves |
Instructions
- 1 Clean the Surmai steaks thoroughly and pat them dry with a kitchen towel.
- 2 In a bowl, mix red chili powder, turmeric powder, lemon juice, ginger-garlic paste, and salt to form a marinade.
- 3 Apply the marinade evenly over the Surmai steaks and let them marinate for at least 15 minutes.
- 4 In a shallow plate, mix rice flour and semolina together.
- 5 Coat each marinated steak with the rice flour and semolina mixture, pressing gently to ensure an even coating.
- 6 Heat oil in a frying pan over medium heat.
- 7 Once the oil is hot, gently place the coated Surmai steaks in the pan.
- 8 Fry the steaks for about 3-4 minutes on each side or until they are golden brown and cooked through.
- 9 Remove the fried steaks from the pan and place them on a paper towel to drain excess oil.
- 10 Garnish with freshly chopped coriander leaves before serving.
Tips
Ensure the oil is hot before frying to achieve a crispy texture. Serve with lemon wedges for added zest.