Spiced Grilled Surmai With Quinoa Pilaf Recipe

About this recipe

A perfectly spiced grilled Surmai (Kingfish) served with a wholesome and flavorful quinoa pilaf, bringing together a blend of Indian spices and global trends for a healthy, balanced dinner.

Ingredients

• 20G Curry Leaves
• - Surmai
• 100 g Quinoa
• - Lemon Juice
• 100 ml Olive Oil
• 250g Garlic
• 250g Ginger
• - Red Chilli
• 250 g Carrot
• - Onion
• 250g Green Chilli
• 250g Coriander
• 500 ml Water
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 50 g Cumin Powder
• 10G Salt

Instructions

1. Step 1: In a small bowl, mix turmeric powder, red chili powder, coriander powder, cumin powder, salt, lemon juice, grated ginger, and half the minced garlic with 1 tablespoon of olive oil. Rub this marinade on the Surmai fillets and set aside for 20 minutes.
2. Step 2: Heat a grill pan on medium heat and brush lightly with olive oil. Grill the marinated Surmai fillets for 3-4 minutes on each side until cooked through and slightly charred. Remove and keep warm.
3. Step 3: Heat 1 tablespoon of olive oil in a large saucepan. Add whole cumin seeds and curry leaves. Let them splutter, then add the chopped onion and sauté until golden.
4. Step 4: Add the remaining minced garlic and slit green chilies. Sauté for a minute, then toss in the chopped green beans and diced carrot. Cook for 2-3 minutes.
5. Step 5: Stir in the rinsed quinoa and sauté for another minute. Add 300 ml of water, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and let simmer until the quinoa is cooked and fluffy, about 15 minutes.
6. Step 6: Fluff the quinoa pilaf with a fork, garnish with chopped cilantro, and serve alongside the grilled Surmai fillets.