Surmai Fry With Dal Rice Recipe

About this recipe

Surmai Fry with Dal Rice is a quintessential coastal Indian dish that combines the bold flavors of marinated kingfish with the comforting simplicity of lentil-infused rice. This recipe offers a perfect balance of spices and textures, making it an ideal choice for a hearty family lunch. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Curry Leaves
• 100 g Coriander Leaves
• 1 kg Basmati Rice
• 200G Adrak Lasun Paste (200g)
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 200 ml Mustard Oil
• 500 g Toor Dal
• 200 ml Ghee
• 100 g Jeera
• 500 g Onion
• 100 g Yellow Mustard Seeds
• - Dry Red Chillies
• 100 g Lemon

Instructions

1. 1. Clean the Surmai (kingfish) slices thoroughly under running water and pat dry with a kitchen towel.
2. 2. In a bowl, prepare the marinade by mixing ginger-garlic paste, turmeric powder, red chili powder, coriander powder, lemon juice, and salt. Coat the fish slices evenly with the marinade and let it rest for 10 minutes.
3. 3. Wash and soak the basmati rice for 10 minutes. In a pressure cooker, heat ghee, add cumin seeds, and let them splutter. Add chopped onions and sauté until golden brown.
4. 4. Add the washed and rinsed toor dal to the cooker, followed by water, turmeric powder, and salt. Pressure cook for 3 whistles. Once done, mash the dal slightly and add the soaked rice. Cook on low heat for another 5 minutes.
5. 5. In a frying pan, heat oil and shallow fry the marinated fish slices on medium heat for 3-4 minutes on each side until golden and crispy. Remove from the pan and place on paper towels to drain excess oil.
6. 6. Prepare a tempering for the dal rice by heating ghee in a small pan. Add mustard seeds, curry leaves, and dried red chilies, and pour the tempering over the cooked dal rice. Mix gently.
7. 7. Serve the crispy Surmai Fry alongside the warm, aromatic Dal Rice. Garnish with fresh coriander leaves and lemon wedges for a complete meal.