Surmai Rava Fry is a popular coastal Indian dish, featuring kingfish (Surmai) fillets coated in a spiced semolina (rava) crust and shallow-fried until golden and crispy. The fillets are marinated with flavorful spices like red chili powder, turmeric, ginger-garlic paste, and lemon juice, then coated with semolina for a delightful...
Ingredients
Marination
fillet Surmai (Kingfish)1
red chili powder1tbsp
turmeric powder1/2tsp
cumin powder1tsp
coriander powder1tsp
lemon juice1tbsp
salt1tsp
kokum surup1tsp- fish masala1tsp
rice flour2tbsp
Coating
semolina (rava)1cup- red chili powder1/2tsp
- salt1/4tsp
turmeric1/2tsp
jeera powder1tsp
Frying
wood pressed coconut oil4tbsp
Nutrition (per serving)
Calories
890.0kcal (44.5%)
Protein
12.5g (25%)
Carbs
105.2g (38.25%)
Sugars
2.1g (4.2%)
Healthy Fat
5.4g
Unhealthy Fat
38.6g
% Daily Value based on a 2000 calorie diet
How to make Surmai Rava Fry
Marination
- Step 1
Clean the surmai fillet thoroughly and pat it dry.
- Step 2
In a bowl, mix all the marinade ingredients to form a smooth paste.
- Step 3
Rub the marinade evenly over the fillet and let it rest for 2-3 hours to absorb the flavors.
Coating
- Step 1
On a plate, mix semolina, red chili powder, haldi powder, jeera powder, and salt for the coating.
- Step 2
Take the marinated fillet and coat it evenly with the semolina mixture, pressing gently to ensure it sticks.
Frying
- Step 1
Heat wood pressed coconut oil in a shallow frying pan over medium heat.
- Step 2
Place the coated fillet in the pan and fry until the semolina crust turns golden brown and the fish is cooked through, flipping once.
- Step 3
Remove the fillet and place it on a paper towel to drain excess oil.
Serving
- Step 1
Serve the Surmai Rava Fry hot with lemon slices and mint chutney or a squeeze of lime for added freshness.
Nutrition (per serving)
Nutrition (per serving)
Calories
890.0kcal (44.5%)
Protein
12.5g (25%)
Carbs
105.2g (38.25%)
Sugars
2.1g (4.2%)
Healthy Fat
5.4g
Unhealthy Fat
38.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the fish fillets are dry before marinating to help the spices adhere better.
Use fresh semolina for a crispier coating.
Adjust the spice levels in the marinade and coating to suit your taste preferences.
Do not overcrowd the pan while frying to ensure even cooking.
Serve immediately for the best texture and flavor.
FAQS
Can I use a different type of fish for this recipe?
Yes, you can use other firm fish like pomfret or mackerel, but Surmai is preferred for its texture and flavor.
Can I use groundnut oil instead of coconut oil?
Yes, groundnut oil can be used for frying, but coconut oil adds a distinct coastal flavor to the dish.
How do I ensure the semolina sticks to the fish?
Press the semolina mixture firmly onto the marinated fillets and ensure the fillets are slightly moist from the marinade.
Can I make this dish ahead of time?
It's best served fresh, but you can marinate the fish and prepare the coating in advance. Fry just before serving.
Is this dish spicy?
The spice level can be adjusted based on your preference by modifying the amount of red chili powder used.
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Abhishek Boke
(@kautumbikkitchen)
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting...
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