Surmai kalvan

The one thing i miss over here in USA is fresh fish. Poplate, surmai, ghol, bombil, teesrya, ravas, chimbori, mandali, prawns MMmmmmmm.... the best thing abt fish is that poplate, surmai etc taste different. everyone asks me if i have tried salmon tilapia etc over here. i have tried it, but nothing compares to indian fish spec. when my mom makes curry and fish fry.:)
here till now i have just cooked promfret and prawns. satya and his bro amol love it. (atleast thats what they tell me)
Yesterday me and satya went to the indian grocery store over here. we get excellent quality mutton and kheema there. on my last year's india trip i had learnt how to cook surmai (king fish) frm my mom. So. we decided to try some.. i got 2 pounds of king fish fillets.
here 's the recipe
2 pounds of king fish fillet
ginger-garlic-cilantro-green chilli
soak some dry tamrind in water
turmeric
red chilli powder
salt
oil
garlic for tadka:)
fresh coconut milk
rice flour/ semolina for frying fish
CURRY
grind ginger, garlic, cilantro and green chilli into a paste
marinate the fillets with the ginger paste, tamrind paste, turmeric and red chilli
heat oil in kadai. add garlic to it ad let it cook till brown, add 1 pound of marinated pieces and cover it. after 7 mins, add some coconut milk and cover it again. add some more red chilli powder / tamrind paste per taste
FRY
use the other 1 pound fish fillets for frying. add enough oil to a tava for frying.
dredge fish fillets in the semolina and shake off the extra. fry one side completely and then fry the next side. make sure that the fish is coooked completely.
serve fish with chappatis and rice and enjoy:)
i know that we did
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