Yesterday’s ride to Kharghar was a breeze. I started the Labor Day holiday with a 30-kilometer round trip to Kharghar Hills, accompanied by my close friend and fellow biker, Parag Dhopte. The roads were nearly empty, allowing us to cruise comfortably all the way to Taloja. We took a few quick photo ops along the way before heading to Shree Samarth Misal in Kharghar. This place serves incredibly good Misal, accompanied by a spicy “Tarri,” and we also indulged in a few Batata Vadas because they are simply delicious.
Misal served with spicy Tarri
I got back home before 10 a.m. and started thinking about what to cook for lunch when the phone rang. It was my biker buddy Parag again, who graciously invited me to join him for a beer at the Club. I arrived at the Club by noon, and we ordered a few lagers, pairing them with some crispy fried Bombil. The taste was fresh and crunchy.
Bombil ( Bombay Duck Fry )
At Kharghar Hills
This reminded me that I had some Red Snapper in the refrigerator. That sparked an idea and motivated me to prepare a new recipe that’s easy to make and ready in minutes. With just a light rub of a few spices, the Snapper transforms into a culinary delight, perfect to enjoy alongside another glass of lager. I eliminated the use of traditional Fish Masala and incorporated Black Mutton Masala to give a strong flavour boost to the fish. Cheers!
Prep Time: 25 minutes ( including refrigeration )
Cook Time: 15 minutes ( depending upon the thickness of the fish )
Serves – 2
Ingredients:
Red Snapper – 600 gms
Ginger-garlic paste – 1 tbsp
Mutton Masala ( Black ) – 1 tsp
Turmeric – 1 tsp
Butter – 10 gm
Chilli Oil – 1 tbsp
Lemon Juice – 1 tbsp
Salt – to taste
Instructions:
1 ) Clean and pat dry the fish.
2 ) In a large bowl, place the fish and rub it with spices, ginger-garlic paste and chilli oil. Add lemon juice and keep the fish in the refrigerator for 15 to 20 minutes. ( this provides a nice crisp texture )
3 ) Heat butter in a pan. Place the fish and cover with a lid. Let it cook. Make sure to flip sides after every few minutes. Once done, sprinkle some salt but check on taste first as Mutton Masala is slightly salty. Remove from pan and serve hot with lemon wedges and veggies of your choice.
