Tag Archives: king mackerel fry

Surmai (King Mackerel) Fry: Konkani Recipe

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!

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Recipe

Ingredients

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

Method:
20140202-134402.jpg1. Rinse the cut fish well and set aside.

20140202-134420.jpg2. In a small bowl, mix together the tamarind paste, red chili powder, turmeric powder and salt to make a spicy paste.

20140202-134437.jpg3. Coat each of the fish pieces with the spicy paste. Put the fish in the refrigerator and let it marinate for 15-20 minutes.

4. Once the fish has marinated, heat about 2 tbsp oil in a shallow pan on medium flame.

20140202-134454.jpg5. Roll each piece of fish in the suji and then drop it in the hot oil. (You might have to add more oil as each piece will absorb some.)

20140202-134506.jpg20140202-134534.jpg6. Fry the fish for about 3 minutes on each side. Once a piece is golden brown, remove it from the oil and on to a tissue paper. Serve hot.

*Tamarind Paste

Ingredients

Handful of Tamarind Pulp

2-3 tbsp Water

Method

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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.

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