Last Sunday’s ride to Ransai Dam was nothing short of spectacular. The weather was perfect to test the Rain mode of my new KTM Adventure, and as usual, we took off from NMMC at 6:30 AM. The road was beautiful, with breezy twists and turns, and the ride was as smooth as butter. Thirty minutes later, we arrived at Ransai Dam.
We first explored the top of the dam, where we were treated to stunning views of the entire lake and the surrounding forest. Afterward, we set off to explore the other side of the dam, which is where the local fishermen venture for their daily catch. This side was particularly peaceful, so we wandered near the water and enjoyed the flora and fauna.
While roaming around, I asked a fisherman about his catch for the day, and he was happy to sell a few to me. It was perfect for a rainy Sunday—relishing a nice, crispy fish preparation with a few pegs of vodka seemed just right. Suddenly, I had a new recipe in mind! I picked up some fresh fish and quickly asked my biker friends to wrap up our ride.
We headed straight to our favorite breakfast spot, Sri Krishna Hotel in Belapur. As I enjoyed a crispy Rava Dosa, I started crafting a recipe for Pan Grilled Fish with Wine. After all, it was Sunday, and I was gearing up for the Wimbledon Finals later in the day, so I wanted to make something exciting.
Rava Dosa at Sri Krishna Hotel, Belapur, Navi Mumbai
You can use any fish of your choice such as Salmon or King Fish etc for this dish (I used a local sweet water fish ). The recipe comes together in minutes and tastes delicious with a nice crisp texture along with hints of spice and wine. Give it a try! Happy cooking!
Prep Time – 10 minutes ( excludes chilling time )
Cook Time – 10 minutes
Serves – 2
Ingredients –
Fish ( King Fish / Salmon ) – 600 gms
Onion paste – 5 tbsp ( one onion )
Ginger-Garlic paste – 3 tbsp
Vinegar – 10 ml
Soy Oil – 20 ml
Fresh Turmeric – 1 inch pod
Chopped Garlic – 1 tbsp
Chopped Red Chillies – 2 tbsp
White Wine – 30 ml
Fish stock – 1/2 cup ( 60 ml )
Salt – to taste
Sugar – 1 tbsp
Butter – 2 tbsp
Instructions:
1 ) Clean and wash the fish. Apply little vinegar and salt and wash again. Pat dry and set asdie.
2 ) Grind the turmeric pod to a paste. Make cuts on the fish. Smear the fish with ginger-garlic paste, turmeric paste, onion paste and drizzle a little oil. Cover the bowl and keep it in the refrigerator for 20 mins.
3 ) Once done, heat butter in a pan, saute the fish on a high flame for five minutes turning sides. Remove from flame and set aside.
4 ) Add soy oil to the same pan. Heat. Saute the garlic and red chillies for a minute. Add the fish stock and wine. Add the fish and season with salt. Give it a nice boil for five minutes. Check whether cooked. Remove from flame and serve hot.
