Surmai Tava Fry

Ingredients

    500 grams of King Fish (thick slices) (cleaned well)
    Salt (to taste)
    1 tbsp. of Lemon Juice

Garnish:

    Lemon Wedges
    Onion (finely sliced rings)
    Cucumber
    Tomato (slices)

Paste:

    1 small Onion (chopped)
    2 tsp. of Garlic (Lasan) (chopped)
    2 tsp. of Ginger (Adrak) (chopped)
    4 Curry Leaves (Karhi Pattay)
    1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
    ½ tsp. of Black Pepper Powder (Kaali Mirch)
    ½ tsp. of Turmeric Powder (Haldi)
    ½ tsp. of Cumin Seeds (Zeera)
    ½ tsp. of Coriander Seeds (Dhania)
    Salt (to taste)
    Water (as needed for grinding paste)

Method

Grind all of the ingredients for paste together to form a smooth paste.

Apply a little salt and lemon juice to the washed fish slices. Set aside for 5-10 minutes. Wash and drain well.

Marinate the fish slices in the grounded paste and keep refrigerated for atleast 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 over crowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame until it is aromatic and crisp. Flip and repeat the procedure for the other side.

Serve hot on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges.