Surmaichi Bhaji Recipe - Fish slices cooked in tangy masala.

This recipe is from the book Konkan Cookbook.

Main Ingredients : King fish (surmai)(सुरमई मछली), Kokum petals (कोकम की पँखड़ियाँ)

Cuisine : Maharashtrian

Course : Main Course_Seafood

Surmaichi Bhaji

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Surmaichi Bhaji Recipe - How to make Surmaichi Bhaji

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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • King fish (surmai) cut into 1 inch thick slices500 grams

  • Kokum petals 4

  • Garlic 10-12 cloves

  • Ginger 1 inch piece

  • Green chillies 5-6

  • Fresh coriander leaves chopped a few sprigs

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil 2-3 tablespoons

  • Onions finely chopped 3 medium

  • Scraped coconut 1/4 cup

Method

Step 1

Soak the kokum in one-fourth cup of water for half an hour. Strain the water and keep aside. Grind together garlic, ginger, green chillies, coriander leaves, red chilli powder, turmeric powder and salt with a little water to a thick paste.

Step 2

Apply this masala to the fish pieces and keep aside for fifteen minutes. Heat the oil in a non stick pan. Add the onions and sauté till golden brown. Add the marinated fish pieces and sauté for a minute stirring lightly.

Step 3

Add the kokum water and cover and cook on low heat for three to four minutes or till oil surfaces on top and most of the moisture is absorbed. Garnish with coconut, stir lightly and serve hot with rotis.

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