Tuesday 15 May 2018

Surmai fish curry with tamarind and coconut

Hello Friends,

I just realized that I have posted many chicken recipes and hardly any for fish. Actually eating fish is very healthy as
its lower in fat content. Some oily fish are a rich source of healthy omega-3 fatty acids. It's also packed with protein, vitamin B-12 and selenium. I can go on and on with its health benefits but lets get cooking with Surmai (King fish) and make a spicy sour curry with tamarind and coconut milk. 


Fish is very delicate and doesn't take time to cook like chicken or mutton. King fish has no scales, is an oily fish with only one bone in the middle. It is indeed a fleshy and tasty fish. Note the ingredients this fish curry needs. It can be achieved in 30 minutes or under.

Fresh King Fish


·        500 gms Kingfish (you can use pomfret too)
·        2 tbsp grated coconut
·        2 tbsp oil
·        2 chopped onions
·        2  chopped tomatoes
·        1 tsp mustard seeds (rai)
·        ½ tsp turmeric
·        1 tsp red chilli powder 
·        1 sprig curry leaves
·        100 gms coconut milk
·        100 gms tamarind pulp 
·        2 cups water 
·        1 tsp ginger garlic paste
·        1 tsp garam masala 


For Masala

  1. Fry the chopped onions in 1 tbsp oil until lightly golden. Add grated coconut curry leaves, garam masala and chilly powder
  2. Add the tomatoes to this. Let it all cook together.  
  3. Now when this mixture is cool; blend it in a mixer to make a coarse paste. If needed add 2 tbsp water to blend well.

    For Curry  
    1. Add one tbsp oil to the kadai.To the oil  add mustard seeds and let them splutter.
    2. Now add the ground masala mixture to the oil and saute it for 5 minutes. 
    3. Now add the ginger garlic paste and turmeric powder to this
    4.  Add tamarind pulp and coconut milk with one  cup water. Bring it to a boil. Cook until the oil begins to separate and the gravy thickens a bit.
    5.  Place the washed pieces of fish slowly and cook on a medium heat cover and cook for 5 more minutes.
    6. Add salt to taste.
    7. Garnish with coriander leaves. 

Serve with pride on the dining table with steamed rice, papad, salad..... and. Oh, I missed the pickle in this picture. But you can add a spoonful of pickle on your plate because it will only enhance the taste of the tamarind fish curry  to make it a finger licking experience.

If you have any queries be free to ask me in the comments below. 

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