- King fish- 3 big sized pieces
- Salt- to taste
- Turmeric powder- ½ tsp
- Asafetida (hing)- ¼ tsp (optional)
- Garlic paste- 2 tsp (approx 8 to 12 cloves)
- Kokum paste or Kokum extract (Aagal) or Tamarind pulp- 2 tsp (Kokum gives an authentic Konkani taste.)
- Homemade masala or Malwani masala or Sunday masala- 3 to 4 tsp
- Fine semolina / barik rava- 3 to 5 tsp
- Oil for shallow fry- as required
- Wash fish fillets with soft hand for 2 times and drain, because this fish is delicate.
- Apply salt, masala, turmeric powder, hing, rava, kokam- garlic paste. Mix well and rub gently this marinate on fish.
- Marinate for minimum half an hour.
- Heat 2 tbsp oil in the grill pan or griddle, shallow fry the fish from both sides on low-med. flame. Pour some oil if required. Do not overcook.
- Serve hot with bhakari or in a meal with fish curry and rice.
- Don't use ginger for this recipe, you can't get authentic taste.
- Use iron or aluminium tava for fish fry. It gives better result than non-stick tava.
- I used big sized surmai, however you can use whatever size is available .The procedure remains the same .
- You can grind garlic and kokam together with minimum water into smooth paste.
- I make usually garlic-kokum paste in a huge quantity and store in freezer. Because two reasons......first is, it is difficult to grind smooth paste in small quantity in the grinder. My mom uses "Pata-varavanta/silbatta" to make smooth paste. Second is, it saves time. (Grind together ½ cup garlic and ½ cup kokam with minimum water.) 2-3 tsp paste is required for med sized fish.
- Kokum extract (Aagal) is available in the market.
- You may use rice flour instead of semolina. It works also good. But I prefer rava.
- I dont like to use lots of rava, too many rava make fish mild in taste.
- Malwani masala is easily available in the market. You can use also aagari-koli masala. All masalas from Konkan region are quite similar in taste. But store bought masala can not give proper taste.