Hariyali Fish Fry (King Fish / Surmai) Ingredients (1 kg fish slices) Green Paste ➡️ Blend into a smooth paste Dry Spices Coating
Recipe and video by Maham. Watch it on YouTube.
Flavors by Maham · Recipe Card
Hariyali Fish Fry (King Fish / Surmai)
Ingredients (1 kg fish slices) Green Paste.
- Cook1 hr
- Total1 hr
- DifficultyEasy
- CourseDrink
- CuisinePakistani
Ingredients 11
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Other ingredients
Instructions 19
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Blend into a smooth paste.
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Dry Spices.
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½ tbsp black pepper powder.
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½ tbsp coriander powder.
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1 tsp cumin powder.
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Salt to taste.
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Coating.
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3 tbsp rice flour.
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3 tbsp cornflour.
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A pinch of baking soda (½ tsp is too much, this isn’t pakora, you’ll ruin the fish)
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Wash the fish and pat it completely dry (skip this and you’ll get soggy fish).
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Rub dry spices evenly on the fish slices.
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Apply the hariyali paste generously, coating all sides.
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Add rice flour, cornflour, and a pinch of baking soda. Mix gently, don’t break the fish.
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Marinate for 1-2 hours (anything beyond that will overpower the fish’s natural flavor).
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Heat oil on medium flame and fry until cooked and lightly crisp.
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Increase to high flame for the last 30-40 seconds for extra crunch.
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Remove and rest on a wire rack or paper towel.
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Serve hot with lemon wedges and mint chutney.
Watch how it comes together
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