I have been wanting to make Fish Fry ever since I tried the Surmai Fry at the rural products exhibition a couple of weeks back. Strangely, no one at home has ever cooked fish at home before and I had no clue how to go select/cut/clean/cook fish!
Luckily, there is quite a big fish market a stone throw away from my home and I could find really fresh fish there. The fisher-woman was kind enough to cut and clean the fish for me. In the end all I had to do was marinate the fish and fry it!
After researching a bit, I decided to go with this Konkani Fish Fry recipe. It seemed a little spicy for my taste so I adjusted the proportions a little. It only took me 20 minutes and the fish turned out great too!
1 medium Surmai (King Mackerel)
8 cloves of Garlic
1 tbsp Red Chili Powder
2 tbsp Tamarind Paste*
1/8 tsp Turmeric Powder
Salt ti taste (I added 1/2 tsp)
About 3 tbsp Suji (Semolina)
Oil for frying
4. Once the fish has marinated, heat about 2 tbsp oil in a shallow pan on medium flame.
Handful of Tamarind Pulp
2-3 tbsp Water
Soak a handful of tamarind pulp in 2-3 tbsp of lukewarm water for about 15 minutes. Mash the tamarind a little and then strain to get tamarind paste.