Surmai Recipes: Masala Tawa Fry, Fish Karahi and Lemon Grill

Surmai's firm, meaty slices are made for Pakistani cooking. They take a bold masala, hold together in gravy and char beautifully over coals. Below are three recipes that show off different sides of this fish – a classic masala tawa fry, a fish karahi for the family table, and a lighter grilled option for weeknights. All three work with fresh Surmai (King Fish) slices or boneless cuts.

Before You Start: Preparing Surmai

• Rinse the slices briefly under cold running water and pat them completely dry with kitchen paper. Dry fish takes masala better and fries crisper.
• Rub with a little salt and lemon juice for 10 minutes, then dab off the liquid. Many home cooks feel this freshens the flavour.
• Always marinate in the fridge, not on the counter.
• Use a separate board and knife for raw fish.

1. Karachi-Style Masala Tawa Fry

This is the dish most people think of when they hear "Surmai". The aim is a spicy, crisp crust and a moist centre.

Serves: 4  |  Marinating: 20–30 minutes  |  Cooking: about 12–15 minutes

Ingredients

• About 1 kg Surmai slices, medium thickness
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1½ tsp red chilli powder (adjust to taste)
• ½ tsp haldi (turmeric)
• 1 tsp crushed red chilli
• 1 tsp roasted and crushed zeera (cumin)
• 1 tsp crushed dhania (coriander seeds)
• ½ tsp ajwain (carom seeds)
• 2 tbsp besan (gram flour) or rice flour
• Salt to taste
• Oil for shallow frying
• Chaat masala, onion rings and lemon wedges to serve

Method

1. Mix lemon juice, ginger-garlic paste and all the spices with salt into a thick paste. Add the besan and a few drops of water if needed so it coats like a thick batter.
2. Rub the paste over both sides of each slice, pushing it into the flesh around the bone. Cover and refrigerate for 20–30 minutes.
3. Heat a heavy tawa or frying pan with a thin layer of oil over medium heat.
4. Place the slices in a single layer without crowding. Fry for about 5–7 minutes until the underside is deep golden.
5. Turn once and cook the other side for 5–6 minutes, until the flesh near the bone is opaque and flakes easily.
6. Drain briefly on kitchen paper, sprinkle with chaat masala and serve hot with onion rings, lemon and green chutney.

Tips

• Turn the slices only once. Moving them too much tears the coating.
• If the masala darkens too fast, lower the heat – the bone area needs time to cook.
• Ajwain is traditional with fried fish and adds a pleasant aroma.

2. Surmai Fish Karahi

Surmai is one of the best fish for karahi because the pieces stay whole in the thick tomato masala. Boneless Biscuits make it easy to eat; slices give a deeper flavour.

Serves: 4–5  |  Cooking: about 30 minutes

Ingredients

• About 1 kg Surmai Boneless Biscuits or slices
• ½ tsp haldi and a little salt (for a quick pre-fry)
• 4 tbsp oil
• 4 medium tomatoes, chopped
• 1 tbsp ginger paste and 1 tbsp garlic paste
• 1 tsp red chilli powder
• 1 tsp crushed red chilli
• 1 tsp crushed dhania
• ½ tsp zeera
• 4–5 green chillies, slit
• Thin ginger strips (julienne)
• 2 tbsp plain yoghurt (optional, whisked)
• Fresh dhania (coriander leaves) and ½ tsp garam masala to finish
• Salt to taste

Method

1. Toss the fish with haldi and a little salt. Lightly fry in 2 tbsp oil for 2–3 minutes until just sealed, then lift out and set aside. This step keeps the pieces firm.
2. In the same karahi, add the remaining oil, the zeera and the ginger-garlic paste. Stir for a minute until fragrant.
3. Add tomatoes, salt, red chilli powder, crushed chilli and dhania. Cook on medium-high heat, mashing the tomatoes, until the oil separates – about 10–12 minutes.
4. Stir in the yoghurt if using and cook for 2 minutes.
5. Return the fish to the karahi with the green chillies. Spoon the masala over the pieces rather than stirring hard.
6. Cover and simmer on low heat for 6–8 minutes, until the fish is opaque all the way through.
7. Finish with ginger strips, garam masala and fresh dhania. Serve with naan or roti.

Tips

• Shake the karahi gently instead of stirring with a spoon to keep the fish whole.
• If the masala thickens too much, add a splash of hot water – not cold.

3. Lighter Option: Lemon-Garlic Grilled Surmai

When you want something lighter than fried fish, grilling or oven-baking Surmai keeps its natural flavour front and centre. This works on a BBQ, a grill pan or under an oven grill.

Serves: 4  |  Marinating: 20 minutes  |  Cooking: about 10–14 minutes

Ingredients

• About 1 kg thick Surmai slices or Boneless Fillet
• 3 tbsp lemon juice and the zest of one lemon
• 5–6 garlic cloves, finely crushed
• 1 tsp coarsely ground black pepper
• ½ tsp red chilli flakes
• 2 tbsp olive oil or any light oil
• A handful of chopped fresh dhania or parsley
• Salt to taste

Method

1. Mix lemon juice, zest, garlic, pepper, chilli flakes, oil and salt.
2. Coat the fish and refrigerate for about 20 minutes. Do not leave it much longer – lemon starts to "cook" the surface.
3. Heat the grill or grill pan well and brush it with oil to prevent sticking.
4. Grill the fish for about 5–7 minutes per side, depending on thickness, until it is opaque and flakes at the thickest point.
5. Scatter with herbs and serve with salad, raita or a simple vegetable pulao.

Tips

• For charcoal BBQ, place the slices in an oiled fish-grilling basket so they are easy to turn.
• In an oven, bake at a high temperature on a lined tray, then finish under the grill for colour.

Serving Ideas

Serve tawa fry with mint-coriander chutney, sliced onions and hot naan, or as a starter at a winter dinner. Karahi pairs well with tandoori roti and kachumber salad. The grilled version is good with brown rice or a lentil salad. If you are planning a bigger spread, a pan of large prawns in butter-garlic makes a good partner dish.

Get Cooking

Surmai rewards simple, confident cooking: dry the fish, season it well, use steady heat and stop as soon as it flakes. Pick slices for tawa fry, biscuits for karahi and thick steaks or fillet for the grill. Order Surmai (King Fish) in the cut that matches your recipe, explore more of our fresh sea fish, and read the Surmai storage and nutrition guide to keep extra portions at their best.

Frequently asked questions

Why does my Surmai tawa fry turn out dry?

Usually the slices are too thin or cooked too long. Use medium-thick slices, fry on medium heat and stop as soon as the flesh near the bone is opaque and flakes.

Should I pre-fry Surmai before adding it to karahi?

A quick sear is optional but helps the pieces stay firm in the masala. Keep it short – the fish finishes cooking in the gravy.

Can I make Surmai tawa fry in an air fryer?

Yes. Coat the marinated slices lightly with oil and air-fry, turning once, until golden and cooked through. The crust is lighter than pan-fried but still tasty.

Which flour gives the crispiest coating?

Rice flour gives a light, crisp finish; besan gives a traditional nutty crust. Many cooks mix a little of both.