Go Back
Surmai Curry

Surmai Curry

Print Recipe
Spicy tangy Kingfish curry from the Konkan coast.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

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

  • Marinate Fish:Rub fish pieces with turmeric and a pinch of salt. Set aside for 15 mins.
  • 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.
  • Build the Gravy:Add tamarind pulp and thin coconut milk. Bring to a simmer.
  • Add Fish ' Cook:Gently place fish slices into the gravy. Cover and cook on low for 7–10 mins, until fish is done.
  • Finish with Richness:Add thick coconut milk, stir gently. Simmer 2 more mins. Don’t boil.
  • 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.