My favourite restaurant in the Fort area, Mumbai, was Apoorva, specializing in Mangalorean cuisine. Food served is reasonably priced, tempting, irresistible and nostalgic. I frequently visited this restaurant for lunch, especially for their surmai (kingfish) tawa fry. The fish steak was large, moist, flaky and incredibly delicious.
During our trip to Dubai in 2016, my friend and colleague Vinaya Bangera from Tata Steel, Mumbai, invited us over for dinner. She made surmai fry, which brought back memories of Apoorva. Kind enough, she shared her mother-in-law's recipe. A simple marinade that really makes a difference in flavouring the fish. Simultaneously, leaving a lingering taste to remember that is unforgettable. The secret ingredient is asafoetida (hing) with a unique smell and comforting onion-garlic flavour that is included in the spice mixture.
Asafoetida also known as hing is an important ingredient in Indian vegetarian cuisine and in pickling. Derived from a species of giant fennel, it has a unique smell, unpleasantly strong while raw and in some countries referred to as devil’s dung. When cooked, it delivers a smooth and comforting onion-garlic flavour.
Despite its pungent aroma, it is known to alleviate stomach cramps, digestive issues, painful gas and flatulence. Relieves cold symptoms, anxiety issues and chronic fatigue. For many decades, it has been used as a medicinal herb. Available in solid chunks and as a powder.
During our trip to Dubai in 2016, my friend and colleague Vinaya Bangera from Tata Steel, Mumbai, invited us over for dinner. She made surmai fry, which brought back memories of Apoorva. Kind enough, she shared her mother-in-law's recipe. A simple marinade that really makes a difference in flavouring the fish. Simultaneously, leaving a lingering taste to remember that is unforgettable. The secret ingredient is asafoetida (hing) with a unique smell and comforting onion-garlic flavour that is included in the spice mixture.
Asafoetida also known as hing is an important ingredient in Indian vegetarian cuisine and in pickling. Derived from a species of giant fennel, it has a unique smell, unpleasantly strong while raw and in some countries referred to as devil’s dung. When cooked, it delivers a smooth and comforting onion-garlic flavour.
Despite its pungent aroma, it is known to alleviate stomach cramps, digestive issues, painful gas and flatulence. Relieves cold symptoms, anxiety issues and chronic fatigue. For many decades, it has been used as a medicinal herb. Available in solid chunks and as a powder.
Fish Fry (Mangalorean Style)
(Serves 4)
Ingredients:
2 medium-sized pomfrets
1 cup semolina
oil for shallow frying
salt
Grind to a fine paste (with juice of 1 lime)
2 teaspoons chilli powder
1/2 teaspoon turmeric powder
4 large cloves of garlic
1/2-inch ginger
1/8 teaspoon asafoetida (hing)
Method:
Clean the fish by cutting off the fins and tail. Remove the innards, cut gashes on both sides, wash and season with salt. Rub the spice paste all over the fish and leave to marinate for 30 minutes.
Heat oil in a skillet for shallow frying.
Coat the fish with semolina, fry until cooked through and golden brown on both sides. Drain on absorbent paper towels and serve warm.
Note:
(Serves 4)
Ingredients:
2 medium-sized pomfrets
1 cup semolina
oil for shallow frying
salt
Grind to a fine paste (with juice of 1 lime)
2 teaspoons chilli powder
1/2 teaspoon turmeric powder
4 large cloves of garlic
1/2-inch ginger
1/8 teaspoon asafoetida (hing)
Method:
Clean the fish by cutting off the fins and tail. Remove the innards, cut gashes on both sides, wash and season with salt. Rub the spice paste all over the fish and leave to marinate for 30 minutes.
Heat oil in a skillet for shallow frying.
Coat the fish with semolina, fry until cooked through and golden brown on both sides. Drain on absorbent paper towels and serve warm.
Note:
- Pomfrets can be substituted with kingfish steaks or any firm-fleshed fish.