Surmai Curry (King Fish Curry)
- 6 slices Surmai (King Fish)
- 7 dry Kashmiri Chillies (deseeded & soaked in warm water)
- 2 medium Onions (chopped finely)
- 1 fresh Green Chilli (slit)
- ½ fresh Coconut (grated)
- 4 tbsps. Coriander pwd.
- 1 tsp. Cumin seeds
- 1 tsp. Turmeric pwd
- 6 cloves fresh Garlic
- 1 tbsp. fresh Ginger (grated)
- 1 med. tomato (chopped)
- 2 tbsps. fresh Tamarind pulp
- ½ cup Coconut Milk
- 1 tsp. fresh Garlic paste
- 1tsp. fresh Ginger paste
- A pinch of Sugar
- Salt to taste
- Water as required
- 3 tbsps. Vegetable Oil
Wash the Surmai fish well & drain completely.
Then marinate the fish slices with ½ tsp. turmeric, ginger – garlic pastes & a little salt for about 20 mins.
Make a fine masala paste with soaked Kashmiri chillies along with the water, 1 onion, grated coconut, coriander pwd., cumin seeds, ½ tsp. turmeric pwd., garlic cloves, 1 tbsp. grated ginger, chopped tomato & tamarind pulp.
Transfer the thick masala paste to a bowl.
Put some water in the blender & reserve the masala water in another bowl.
In a deep pan, heat vegetable oil on med. heat.
Add onions & saute till light brown.
Then add the masala & saute till the rawness disappears.
Add the reserved masala water & sufficient water to make a slightly thick gravy. Do not thin the gravy too much.
Add the slit green chilli, pinch of sugar & let the curry come to a boil.
Reduce heat to med. & gently slide in the marinated surmai slices.
Let it cook for 2 mins., then lower the heat & let it simmer for about 5 mins.
Do not stir the curry with a spoon; just hold the pan firmly & stir from side to side slowly taking care not to spill.
Lastly, add the coconut milk & stir once gently preferably with a wooden spoon.
Adjust salt to taste. Let it simmer for about 2 mins.
Switch of the heat & let the curry rest for awhile. Serve hot with steamed rice or bread.