| 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 |
- 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.
- 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.
TIPS: - 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) |
