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King Fish

Griddle Roasted King Fish
(Surmai Tava Fry)

King Fish

Thick slices of king fish (surmai) marinated in a spicy preparation and shallow fried or roasted on a griddle.

Indian Seafood & Fish Recipes

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Serves: 4 
Style: Indian Non-Vegetarian

500  gram(s) thick slices of king fish cleaned
1  tablespoon(s) lemon juice
salt to taste
lemon wedges, finely sliced onion rings, cucumber and tomato slices to garnish.
Grind to a fine paste:
1  tablespoon(s) red chilli powder
½  teaspoon(s) black pepper powder
½  teaspoon(s) turmeric powder
½  teaspoon(s) cumin seeds
½  teaspoon(s) coriander seeds
1  small onion chopped
2  teaspoon(s) garlic chopped
2  teaspoon(s) ginger chopped
4  curry leaves
salt to taste
water to grind as required

  1. Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes. Wash and drain well. Marinate the fish slices in the ground paste and keep preferably refrigerated for about an hour.
  2. Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not overcrowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame till aromatic and crisp. Flip and repeat the procedure for the other side.


  • Any white firm flesh fish can be used instead of king fish (surmai).
  • To make this recipe a low fat one, the marinated fish slices can be grilled with minimum or no oil.

Serve hot: on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges and accompanied with a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi)

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