Recipe - Tandoori Surmai (King Fish) by Suhel Johar

Ingredients

 

  • 4-5 Surmai fillet

  • 3 tbsp ginger and garlic paste

  • 3 inch ginger (chopped)

  • 3 pc chilli (ground)

  • A few coriander stems

  • 2 tbsp turmeric powder

  • 2 tbsp chilli powder

  • 2 tbsp mustard paste

  • 1 tbsp red chilli paste

  • 2 tbsp Kashmir chilli

  • 1 tbsp yoghurt

  • 1 medium sized lime juice

  • Salt to taste

  • 2 tbsp oil


Method

  • Clean the fillet and cut into chunks of equal size, with skin on. Keep aside.

  • Mix all the listed ingredients in a large bowl. Infuse all ingredients with oil. Apply this marinade to the fish chunks. Keep it aside for 30 minutes.

  • Skewer the marinated fish chunks an inch apart. Roast in a moderate oven until cooked or shallow fry on a pan.

  •  

Here's what you do to give the Fish a Coal Smoke (tandoor) flavour 

•Take a piece of charcoal (just one will suffice).
•Place that on your gas burner and heat it
•With the help of metal tongs, just keep rotating it on the flame
•Wait till it becomes red hot
•While this is happening, place your fish on aluminium foil in a deep pan
•Place a steel bowl in the centre of the bowl.
•Lift your charcoal from the burner, using metal tongs and place on this foil or steel bowl.
•Pour 1/2 Tsp of oil on it. This will begin to smoke.
•Immediately cover this with a lid, in order to retain the smoke inside.
•Keep that covered for 5-7 minutes.
•By now the fish should have absorbed the smoky flavour. Just repeat the process, if you feel it is still lacking.

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