Surmai Masala Fry
Crispy, semolina-coated king fish steaks marinated in a fiery and tangy Goan red masala. This authentic recipe brings the taste of a Goan beach shack right to your kitchen, perfect as a starter or with rice and dal.
For 4 servings
Prepare the Goan Red Masala
- In a small grinder or blender, combine the Kashmiri red chilies, ginger, garlic, coriander seeds, cumin seeds, black peppercorns, turmeric powder, tamarind paste, and salt.
- Add 2-3 tablespoons of water, just enough to help it grind, and blend to a smooth, thick paste. Scrape down the sides as needed.
Marinate the Fish
- Rinse the surmai steaks and pat them completely dry with paper towels. This is crucial for a crispy coating.
- If the steaks are over an inch thick, make a few shallow slits on both sides.
- Generously rub the prepared masala paste all over each fish steak, ensuring it gets into any slits.
- Let the fish marinate for a minimum of 30 minutes at room temperature, or for up to 2 hours in the refrigerator for a deeper flavor.
Coat the Fish
- In a wide, shallow dish or plate, mix the rava (semolina) and rice flour until well combined.
- Take each marinated fish steak one by one and dredge it in the rava mixture. Press gently to ensure a complete and even coating on all sides.
Shallow Fry the Steaks
- Heat the oil in a heavy-bottomed skillet or pan over medium heat. The oil is ready when a pinch of the rava mixture sizzles immediately upon contact.
- Carefully place 2-3 coated steaks in the pan, ensuring not to overcrowd it. Overcrowding will lower the oil temperature and result in soggy fish.
- Fry for 4-6 minutes on the first side, undisturbed, until the coating is golden brown and crisp.
Cook Through and Serve
- Gently flip the steaks using a spatula and fry for another 4-6 minutes on the other side, until the fish is cooked through and flakes easily with a fork.
- Remove the fried fish from the pan and place on a wire rack to drain excess oil. This keeps the bottom crispy.
- Serve immediately with fresh onion rings, lemon wedges, and green chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Patting the fish completely dry is crucial for a crispy coating that doesn't fall off during frying.
- 2Do not overcrowd the pan while frying. This lowers the oil temperature and can make the fish soggy.
- 3Maintain a steady medium heat. If the heat is too high, the rava coating will burn before the fish cooks through.
- 4For a more authentic Goan flavor, use coconut oil for frying.
- 5Let the fish rest on a wire rack after frying instead of paper towels to keep the bottom crust from getting steamy and soft.
Adapt it for your goals.
Healthier Version
Bake the coated fish at 200°C (400°F) for 15-20 minutes or air fry at 200°C (400°F) for 10-12 minutes, flipping halfway. This significantly reduces the oil content.
Different FishDifferent Fish
This masala works wonderfully with other fish like pomfret (paplet), mackerel (bangda), or even firm white fish fillets like tilapia. Adjust cooking times accordingly.
Alternative TanginessAlternative Tanginess
For a different tangy note authentic to the region, you can use 1 teaspoon of kokum extract (agal) in the masala paste instead of tamarind.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Surmai is an excellent source of Omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Protein Powerhouse
Fish is a high-quality, lean protein source essential for building and repairing tissues, muscle growth, and maintaining a healthy immune system.
Anti-inflammatory Spices
The masala paste contains ingredients like turmeric (with its active compound curcumin), ginger, and garlic, all known for their potent anti-inflammatory and antioxidant properties.
Frequently asked questions
Pomfret, mackerel (bangda), or even firm white fish fillets like tilapia or cod work well. Adjust cooking time based on the thickness of the fish.