No holds barred fish fry
Decided to make a ‘no holds barred’ surmai fry today. Let me explain what I mean by this.
I usually find surmai to be chewy, possibly because we grill it at home or sauté it in very little oil. I rarely finish an entire piece specially if it’s a big and thick piece and give most of my share to K. Today was different.
I’d called for fish from Poonam at Khar Market today. This included two large, but thinly sliced pieces of surmai.
I smeared one slice with our friend Chinmai’s ‘secret masala.’ It’s not very hot and has salt in it, so you don’t need anything else. I fried it in a liberal amount of organic coconut oil from @adrishzerowaste
The end result was phenomenal and I finished the entire slice in a jiffy. It broke a bit while turning it but the fish was fresh and juicy and it was mesmerising to watch the fish sizzle in the pan. This is how God had meant fried fish to be.
I had it with rice and Bengali style bhaaja moonger dal and kumror chhechki (sliced pumpkin sautéed in nigella seeds).
Ps: Chinmai works in advertising and makes the masala in small batches. You can dm him @chimsycooks on instagram if you want it.
