Fish was something I did not prepare for a while, ever since the onset on monsoons since this happens to be the breeding season for fish and traditionally, fishing is avoided during these months. Now that the new fishing season has commenced, and also because the family will be sticking to vegetarian food during the Ganpati festival starting tomorrow, there was just that narrow window to cook with fish which we were craving for a while.
A senior colleague of mine belongs to the Goan Saraswat community, and they are really well-known for their lip-smacking fish preparations. She was craving her fish fix before Ganpati too, so encouraged by each other, we went to the local market to procure some fresh catch. My family has traditionally been vegetarian, so I learnt everything I know about fish either from friends or by trial and error. So yesterday was a wonderful experience for me going fish-shopping with my colleague who taught me the finer nuances of selecting the perfect fish, getting the right cuts, and avoiding those which may not be so fresh. We bought some Surmai or kingfish yesterday, and I made a fish-fry with those with a family recipe that the same colleague graciously shared with me.
1kg Surmai (kingfish) roundels;
1 ½ cup fresh coriander leaves;
15-20 garlic cloves, peeled;
2-inch piece of ginger, peeled;
4-5 slit green chillies;
1tbsp lemon juice;
1/4tsp cumin seeds;
5-6 pepper corns;
Rice flour, for coating;
Oil, for shallow frying;
Salt, to taste.
Note: Any other fish can be used similarly with the same masala.