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Ingredients
- Serves 2 people
fish:
400 g surmai (king fish) cut in to thick ½ inch darnes (also known as steak cut, it is fish cut along the cross-section, perpendicular to the spine)
150 g rice flour
5 g turmeric powder
5 g lemon juice
2 to 3 g salt to taste
30 ml oil
malvani masala:
20 g garlic cloves
20 g ginger (peeled and roughly-chopped)
4 pieces of kokum (garcinia indica)
5 g coriander seeds
5 g fresh coriander leaves (roughly-chopped)
15 g red chili powder
Recipe Courtesy of
Asian Food Network
Asian Food Network
Malvani Tawa Fish (Shallow Fried Fish, Malvani style)
Malvan is the southern coastal region of India’s western state of Maharashtra, and is one of the most amazing destinations, if you are looking to have seafood. Traditionally shallow fried to achieve a crispy crust, Malvani Tawa Fish is a delicacy that is enjoyed all over Maharashtra. The simple Malvani Masala flavors the fish brilliantly and the rice flour coating makes it crisp outside and soft inside. Try this fried fish with some chilled beverages like the locals do!
- Easy
- 20 min
- 10 min
- 10 min
- 4 steps
- 12 Ingredients
- Easy
- 4 steps
- 12 Ingredients
- 20 min
- 10 min
- 10 min
Instructions
-
Marinating the fish
- Rinse the Surmai under cold running water and pat dry.
- In a large plate, sprinkle the fish with turmeric powder and salt. Coat all sides of the fish evenly.
- Marinate the fish for at least 15 minutes.
-
Making Malvani Masala
- In a blender, add the ginger, garlic, whole coriander seeds, Kokum, red chili powder, coriander leaves and salt.
- Grind to a smooth paste. If it is too thick and not blending smoothly, add a spoonful of water while grinding. Once you have a thick and smooth paste, keep aside.
-
Preparing the fish
- Gently apply the Masala from the previous step on both sides of the fish slices.
- Refrigerate the marinated slices of fish for an hour, so that the flesh can absorb the flavor of the Masala.
- After an hour, remove fish slices from refrigerator. The marinade should not be runny after refrigeration.
-
Shallow frying the fish
- Coat fish slices liberally on both sides with rice flour. Dust off excess rice flour.
- In a large cast iron skillet or a non-stick pan over medium heat, add oil and heat it up. Add the coated fish slices to the pan, one at a time.
- Cook each side of the fish until the rice flour coating is crispy or for about 3 to 4 minutes.
Plate and Serve!
Serve the fish hot, and sprinkle some lemon juice just before service.
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Ingredients
- Serves 2 people
-
fish:
400 g surmai (king fish) cut in to thick ½ inch darnes (also known as steak cut, it is fish cut along the cross-section, perpendicular to the spine)
-
150 g rice flour
-
5 g turmeric powder
-
5 g lemon juice
-
2 to 3 g salt to taste
-
30 ml oil
-
malvani masala:
20 g garlic cloves
-
20 g ginger (peeled and roughly-chopped)
-
4 pieces of kokum (garcinia indica)
-
5 g coriander seeds
-
5 g fresh coriander leaves (roughly-chopped)
-
15 g red chili powder
Nutrition
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