Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 6-8 | Slices | Surmai | King Fish |
| 1/4 | Teaspoon | Turmeric Powder | Marinade Paste |
| 1/4 | Teaspoon | Jeera Powder | Marinade Paste |
| 1 | Tablespoon | Chilly Powder, Red | Marinade Paste |
| 1 | Tablespoon | Coriander Powder | Marinade Paste |
| 1-2 | Teaspoon | Vinegar | Marinade Paste |
| 1/2 | Teaspoon | Olive Oil | Marinade Paste |
| 1/2 | Teaspoon | Salt | Marinade Paste |
| 2 | Tablespoon | Rava/Soji/"Semolina" | Coating and Frying: |
| 1/4 | Teaspoon | Turmeric Powder | Coating and Frying: |
| As Required | Cooking Oil | For Frying |
Method
Wash the fish slices well, and dry them with a kitchen towel, and get them ready for masala coating.
Blend all the ingredients kept for "Marinade Paste" and rub it on the fish slices, and keep in the refrigerator for one hour.
Mid Rava/Semolina and 1/4 teaspoon turmeric powder and spread on a dish.
Roll each slice in the Rava mixed with turmeric, and fry in a flat pan, with sufficient cooking oil. Fry the slice on the other side,when one side is fried. Use a flat ladle to flip the fish slice.
When the slices are fried, keep them on a dish lined with a clean kitchen towel to absorb the excess oil.
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