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Saturday, January 25, 2014

Surmai Fry

"So its Fish fry this Sunday ?", enquired hubby. And as I was feeling a little lazy I readily agreed. Fried fish with a simple rice-dal and salad makes for a wholesome and quick meal. Having had quite a bit of Rohi in the past weeks, we wanted a change and zeroed in on 'Surmai'.

Though a lot more expensive than Rohi, it provides a nice change once in a while. And it is free from bones (just one tiny bit at the centre) which makes it very suitable for all the folks who worry about swallowing them by mistake. I have kept the seasoning to a minimum but feel free to add more if you wish. The addition of sesame also gives it a nice touch but again it is optional.

Preparation time - 15 mins

Ingredients - 2 slices of Surmai fish, 2 pinches turmeric, a pinch of cumin powder, a pinch of coriander powder, 1/5 tsp chilli powder, 1/3 tsp ginger garlic paste, 1 tsp sesame seeds, few drops of lemon juice, salt to taste, 3 tsp oil for frying the fish.

Preparation - Wash and dry the fish pieces with a paper towel. Sprinkle the lemon juice and rub gently. Keep aside for 1 minute.

Make a paste with the remaining ingredients (except oil).

Rub the paste on the fish pieces (both sides).

Heat a non-stick frying pan. Add the oil. When oil is very hot (but not smoking), add the fish slices. Fry on high for 30 seconds on each side to get that seared effect. Bring down flame and cook on low to medium flame for 4-5 minutes on both sides.
[Do not overcook else the juices would dry up and the fish will turn chewy.]

Serve hot with white rice, dal and salad.

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