Rachel Gurjar’s whole rava fish with tamarind and garlic-ginger sauce
Photo: Courtesy Chronicle Books
The first time I ate real Thai food in New York, I couldn’t believe what I’d been missing. The explosion of flavor and the effortless complexity floored me—all the things I grew up with, just expressed in a completely different way. One dish that left a permanent impression on me was the pla tod samun prai, a whole fried fish served with a vibrant herb salad.
Back in India, we love frying things too. My father, an occasional but enthusiastic cook, used to make surmai fry—a type of mackerel coated in a spiced rava (semolina) crust, deep-fried until crisp, and served with bright green chutney. So, naturally, I wanted the best of both worlds (as I usually do). Why settle for one when you can have it all, right?
My version brings together the freshness of Thai herbs—mint, cilantro, and Thai basil— with a bold Indian marinade of ginger-garlic paste and warm spices. Here’s how to build the perfect bite: Grab a lettuce leaf, add a spoonful of rice and some of the crisp fried fish, drizzle with both sauces, and pile on the herbs. The flavors sing in harmony. It also makes a showstopping party dish served family style—interactive, messy, and completely worth it.
Ingredients:
Tamarind Sauce
¼ cup [60 ml] tamarind purée (such as Cock or Wang Derm) or one 2 in [5 cm] round tamarind pod
3 red or green Thai chiles, stemmed and chopped
2 garlic cloves, peeled and thinly sliced
1 Tbsp fish sauce
1 Tbsp lime juice
2 tsp sugar
½ tsp fine sea salt
Marinade
7 red or green Thai chiles, stemmed
1 garlic head, cloves peeled
1 small red onion (7 oz [200 g]), roughly chopped
3 in [7.5 cm] piece of fresh ginger, roughly chopped
