Maharashtrian Spiced King Fish Fry

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A beloved coastal Maharashtrian classic, this king fish fry is marinated in a fiery red masala paste and pan-fried until crisp and golden. Each bite delivers tangy tamarind, warm spices, and tender flaky fish — typically served with sliced raw onion and lemon wedges.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 9 gCarbs
• 1 gFiber
• 1 gSugar
• 28 gProtein
• 620 mgSodium
• 480 mgPotassium
• 40 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the Fish

• 4 king fish (surmai) steaks, about 1 inch thick (around 600 g total)
• 1 tablespoon lemon juice
• Salt to taste

For the Red Masala Marinade

• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1.5 tablespoons ginger-garlic paste
• 1 teaspoon tamarind paste
• 1 tablespoon rice flour
• 2 tablespoons water

For the Crispy Coating

• 3 tablespoons rice flour
• 2 tablespoons fine semolina (rava)
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• Pinch of salt

For Frying and Garnish

• 4 tablespoons mustard oil or vegetable oil
• 1 sliced onion
• 4 lemon wedges
• 2 tablespoons chopped coriander

Directions

1. Pat the fish steaks completely dry with paper towels, rub with lemon juice and salt, and set aside for 10 minutes.
2. In a small bowl, mix Kashmiri chili powder, coriander, cumin, turmeric, ginger-garlic paste, tamarind paste, rice flour, and water into a smooth thick paste.
3. Coat each fish steak evenly with the red masala paste, pressing it onto the flesh, and rest for 20 minutes for the flavors to penetrate.
4. Combine rice flour, semolina, chili powder, turmeric, and salt in a shallow plate for the outer coating.
5. Press each marinated steak into the rice flour mixture on both sides so a thin even crust adheres, shaking off any excess.
6. Heat mustard oil in a heavy cast-iron skillet over medium heat until it just begins to smoke, then reduce to medium-low.
7. Place the coated steaks in the pan without crowding and fry for 4 to 5 minutes per side until deep golden and crisp, pressing gently with a spatula.
8. Transfer the fried fish to a paper-towel lined plate and let rest 2 minutes so the crust firms up.
9. Serve hot topped with sliced onion rings, lemon wedges, and fresh coriander alongside green chutney or steamed rice.

Cook’s Notes

• Always use the freshest fish possible — surmai is best on the day of purchase, kept on ice.
• Marinating for 30 minutes to an hour gives deeper, more developed flavor; refrigerate if marinating longer.
• Smoke mustard oil until it loses its raw pungency for an authentic Konkan character before adding the fish.
• A cast-iron or heavy tawa gives the crispiest crust compared to nonstick pans.
• Serve with kanda (raw onion) slices, lemon, and a green chili-coriander chutney for the true Maharashtrian experience.

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