Indian cuisine · Fish & Seafood

Surmai Tawa Fry

Kingfish slices marinated in red chili masala, dredged in rice flour and pan-fried crisp on a griddle.

Ingredients · for 4 servings

• 8 slices kingfish (or tuna or swordfish steaks, approx. 800 g)
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp salt
• 100 g rice flour
• 1 tsp ground coriander
• 5 tbsp oil
• 1 lemon

Instructions

1. Rinse the fish slices in cold water, pat very dry and score shallow cuts on both sides so the marinade can penetrate.
2. Stir Kashmiri chili powder, turmeric, ground coriander, ginger-garlic paste, lemon juice and salt into a thick paste and rub it all over the slices.
3. Marinate the fish covered and chilled for 20 min. – no longer than half an hour, or the acid will break down the firm flesh.
4. Spread the rice flour on a flat plate and press each slice into it on both sides just before frying, tapping off the excess.
5. Heat a heavy iron pan with 3 tbsp oil until very hot and fry the slices for 3–4 min. per side without moving them, until a reddish-brown crust forms; add the remaining oil when turning.
6. Drain the fish briefly on kitchen paper and serve hot with lemon wedges and raw onion rings.