A few days ago, I enjoyed a delicious Surmai fry at Jai Hind Lunch Home in Bandra. The fish was crisp and shallow-fried, and the spices were nearly perfect. Finding fresh fish during the monsoon season in Mumbai can be challenging since fishermen don’t venture far into the sea, resulting in limited supply. Still, after relishing that thali, I felt inspired to cook some seafood myself.
Surmali Fry Thali served at Jai Hind Lunch Home, Bandra
I had some tiger prawns in the refrigerator, just waiting to be cooked and paired with a chilled lager. I decided to prepare an easy recipe for grilled prawns for a quick meal before settling down with my current reads—mystery novels. This time, I’m enhancing the dish with a splash of white wine to make it even more enticing. This simple recipe is a breeze, especially when you’re short on time but want to impress family or friends.
Ingredients:
Prawns – 450 gms
White Wine – 50 ml ( any would do, I used Sula White Wine )
Salad Oil – 2 tbsp
Pepper powder – 1/2 tsp
Himalayan Salt – as per taste
Lemon juice – 2 tbsp
Coriander Chopped – 1 tbsp
Ginger-garlic paste – 1/2 tsp
Instructions:
1 ) If using fresh prawns then clean and devein them and set asdie.
2 ) In a bowl, mix all the ingredients.
3 ) Dip the prawns in the mix and grill them in the oven for approximately 10 minutes making sure to turn sides at least once.
4 ) Remove from the oven and pour the remaining mix over the prawns and toss them. Serve hot.
