Prepare to immerse yourself in a culinary delight with our Surmai Fish Tawa Fry. This recipe showcases the delicate and succulent taste of fresh Surmai fish, offering a sensory experience that will transport you to the coastal wonders of seafood.
The star of this dish is the Surmai fish, known for its firm and flaky texture. As you take a bite, you'll be greeted by the natural richness and freshness that only the finest seafood can provide.
The fish is marinated with a blend of aromatic spices, carefully selected to enhance its flavors. The vibrant colors of turmeric, red chili powder, coriander powder, cumin powder, and the tangy hint of lemon juice create a harmonious blend that awakens your taste buds and sets the stage for an unforgettable culinary adventure.
As the fish sizzles on the hot tawa, a symphony of aromas fills the air, carrying you to the coastline where the magic of seafood comes to life. The enticing scent of spices mingling with the gentle heat creates an atmosphere that heightens your anticipation.
Cooked to perfection, the Surmai fish develops a beautiful golden crust, providing a delightful contrast to the tender and moist flesh within. Each bite is a revelation, as the flavors dance on your palate, taking you on a sensory journey that celebrates the marriage of land and sea.
Served hot, a squeeze of lemon adds a burst of tangy freshness, enhancing the natural flavors of the fish. Accompanied by thinly sliced onions, it creates a delightful interplay of textures and tastes.
This Surmai Fish Tawa Fry is more than just a dish; it's an experience that transports you to the ocean's edge. It allows you to savor the flavors of the sea, appreciate the bounty it offers, and create lasting memories with each delectable bite.
So, dive into this culinary masterpiece, share it with your loved ones, and savor the symphony of flavors that our Surmai Fish Tawa Fry brings to your table. Allow yourself to be captivated by the delicate nuances of taste, and let the essence of the sea enchant your senses.
INGREDIENTS
FOR FISH MARINADE
1) Surami fish fillets - 5 to 6 big fillets
2) lemon juice -- 1/2 big lemon
3) ginger garlic paste - 1/2 tea spoon
4)salt - 1/2 tea spoon
5) turmeric powder - 1/2 tea spoon
6) coriander powder - 2 tea spoon
7) red chili powder - 2 tea spoon
8) oil - 2 tea spoon
BEFORE COOKING
1) Semolina (suji rawa) - 1/2 cup
2) salt - 1 tea spoon
3) corn flour - 1 tea spoon
4) gram flour - 2 tea spoon
5) kashmiri red chili powder - 1 tea spoon
FOR COOKING
1) oil - 1/4 cup
PROCESS AND METHOD
In a mixing bowl, take 5 to 6 big Surmai fish fillets. Squeeze the juice of half a big lemon over the fillets, ensuring they are well coated.
Next, prepare a mixture of 1/2 teaspoon ginger garlic paste, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 2 teaspoons coriander powder, 2 teaspoons red chili powder, and 2 teaspoons of oil. Mix these ingredients together until well combined.
Apply this flavorful mixture generously to the fish fillets, ensuring that each fillet is evenly coated with the spice blend. Allow the fillets to rest for 30 minutes, allowing the flavors to penetrate the fish and enhance its taste.
During this resting period, the spices and lemon juice will work their magic, infusing the Surmai fillets with a burst of aromatic flavors. This process allows the fish to absorb the seasonings, resulting in a more flavorful and delicious end result.
In a separate mixing bowl, combine 1/2 cup of semolina (suji rawa), 1 teaspoon of salt, 1 teaspoon of corn flour, 2 teaspoons of gram flour, and 1 teaspoon of Kashmiri red chili powder. Mix all these dry ingredients well until they are thoroughly combined.
Take the marinated Surmai fish fillets and coat them generously with the mixture, ensuring that each fillet is nicely coated on all sides. The dry coating will provide a crispy and flavorful texture to the fish when cooked.
Gently press the semolina mixture onto the fillets to ensure it adheres well. Make sure to coat the fillets evenly and shake off any excess coating.
This coating adds a delightful crunch and enhances the overall taste of the Surmai fish. The combination of semolina, corn flour, gram flour, salt, and Kashmiri red chili powder creates a flavorful outer layer that complements the moist and seasoned interior of the fish. Once the fish fillets are coated, they are ready to be cooked
Heat a non-stick tawa over medium heat and add 1/4 cup of oil to it. Allow the oil to heat up.
Place the coated Surmai fish fillets on the tawa, making sure to leave enough space between each fillet. Fry the fish fillets on both sides until they turn nice and crispy, while ensuring they are well cooked from the inside.
Thank you
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