Sunday, 17 May 2009

Surmai Fish

500 grams of King Fish (Surmai) (thick slices) (cleaned well)
Salt (to taste)
1 tbsp. of Lemon Juice
Ingredients for Garnish
Lemon Wedges
Onion (finely sliced rings)
Tomato (slices)
Ingredients for Paste
1 small Onion (chopped)
2 tsp. of Garlic (Lasan) (chopped)
2 tsp. of Ginger (Adrak) (chopped)
4 Curry Leaves (Kari Patti)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
½ tsp. of Black Pepper Powder (Kali Mirch)
½ tsp. of Turmeric Powder (Haldi)
½ tsp. of Cumin Seeds (Zeera)
½ tsp. of Coriander Seeds (Dhania)
Salt (to taste)
Water (as needed for grinding paste)
1) Grind all of the ingredients for paste together to form a smooth paste.
2) Apply a little salt and lemon juice to the washed fish slices. Set aside for 5-10 minutes. Wash and drain well.
3) Marinate the fish slices in the grounded paste and keep refrigerated for at least an hour.
4) Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not over crowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame until it is aromatic and crisp. Flip and repeat the procedure for the other side.
5) Serve hot on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges.
Tips: 1) Any white firm flesh fish can be used instead of king (surmai) fish. 2) To make this recipe low fat, the marinated fish slices can be grilled with minimum or no oil.
Serving Suggestions: Serve Hot Yield: 4 Servings

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