Surmai Curry – Spicy, Tangy Kingfish Comfort from the Konkan Coast

🌊 Intro / Story Section:

If comfort had a coastal accent, it would taste like Surmai Curry.

I still remember the first time I had it — a small home-style eatery in coastal Maharashtra. One spoonful, and I was hooked. The gravy was fiery, coconutty, sour in the best way, and the fish? So soft it practically melted.

Back home, I called my aunt who grew up near Ratnagiri and asked, “How do I make it taste like that?”
She laughed and said, “Just don’t rush. Let the coconut roast. Let the masala talk.”

So here’s my version — slow-cooked, flavorful, and always served with a side of rice (and a little pride).

🍛 Surmai Curry Recipe

Serves: 3–4
Prep Time: 20 mins
Cook Time: 25 mins

🐟 Ingredients:

4–5 slices Surmai (Kingfish), cleaned

1 tbsp oil (preferably coconut oil)

½ tsp mustard seeds

A pinch of fenugreek seeds (methi)

1 sprig curry leaves

1 small onion, finely chopped

1 small tomato, chopped

1 tsp ginger-garlic paste

½ tsp turmeric powder

1½ tsp red chili powder (adjust to taste)

1 tsp coriander powder

1½ tbsp tamarind pulp

Salt to taste

1½ cups thin coconut milk

½ cup thick coconut milk

Fresh coriander to garnish (optional)

👩‍🍳 Instructions:

1. Marinate Fish:
Rub fish pieces with turmeric and a pinch of salt. Set aside for 15 mins.

2. Prepare Masala Base:
Heat oil in a pan. Add mustard seeds, methi, curry leaves.
Sauté onions till soft. Add ginger-garlic paste, cook till fragrant.
Add tomatoes and all dry spices. Cook till masala thickens.

3. Build the Gravy:
Add tamarind pulp and thin coconut milk. Bring to a simmer.

4. Add Fish & Cook:
Gently place fish slices into the gravy. Cover and cook on low for 7–10 mins, until fish is done.

5. Finish with Richness:
Add thick coconut milk, stir gently. Simmer 2 more mins. Don’t boil.

6. Serve Hot:
With steamed rice, onion slices, and love.

💡 Tips:

Don’t stir too much after adding fish — it can break.

Adjust tamarind based on sourness of your coconut milk.

Use fresh coconut milk for best results (but packet is fine too!)

Surmai = kingfish, but you can sub with pomfret or bangda.