Surmai Fry-Maharashtrian Recipe

MAHARASHTRIAN DELICACY

Maharashtrian Surmai Fry

 Form for Maharashtrian Surmai Fry 

 particulars  demanded for marinating 

 

 500g of  gutted surmai( kingfish) slices 

 

 1 teaspoon of garlic-  gusto paste 

 

 One teaspoon of bomb juice 

 

 One tablespoon  pulverized turmeric 

 

 Red chili greasepaint, 1 tablespoon 

 

 One tablespoon of garam masala 

 

 One tablespoon  pulverized coriander 

 

 Add  swab to taste. 

 

 Regarding Coating 

 

 Half a mug of semolina( rava) or rice flour 

 

 One- sixth mug of besan chickpea flour(  voluntary for added crunch) 

 

 Red chili greasepaint, 1 tablespoon 

 

 tsp  pulverized turmeric 

 

 Add  swab to taste. 

 

 Regarding Frying 

 

 oil painting for shallow  cuisine 

 

 Lemon wedges as a garnish 

 

 Garnish with fresh coriander leaves. 

 

 Instructions 

 Make the fish marinated 

 

 gusto- garlic paste, bomb juice, turmeric greasepaint, red chili greasepaint, garam masala, coriander greasepaint, and  swab should all be combined in a  coliseum. 

 

 mizzle the fish slices with the condiment. 

 

 For  further  violent flavors, cover and bite for over to two hours or at least thirty  twinkles. 

 

 Get the coating ready 

 

 Combine rice flour, chickpea flour, turmeric greasepaint, red chili greasepaint, and  swab in a separate  coliseum. 

 

 Completely fleece each marinated fish slice with the flour admixture. Shake off any  redundant coating. 

 

 Cook the fish 

 

 In a heavy- bottomed skillet,  toast the  oil painting over medium heat. 

 

 Place the coated fish slices in the heated  oil painting with caution. 

 

 Fry till golden brown and  crisp, 3 – 4  twinkles per side. 

 

 To absorb  redundant  oil painting, remove and drain on paper napkins. 

 

 Serve  

 

 Add bomb wedges and fresh coriander leaves as  trim. 

 

 Serve hot with green chutney and pieces of onion.