Coastal cuisine, Surmai Curry
The fish vendor brought in some good fish. It happened to be Surmai. Not one of my favourites, but I've been trying to master my fish curries lately. So thought I'd make it coastal style. Much to my surprise, it actually turned out pretty good. Check the picture below! Mouth watering isn't it? I wouldn't post it if it weren't as half as good. So happy to share this meal with you.
500 grams Surmai / Seer fish (washed, cleaned and marinated in little salt and ginger garlic paste)
1 medium sized onion, sliced
2 tbsp coconut oil
1 - 2 Slit Green Chillies
For the Masala to grind:
Soak the ingredients below in little warm water for 15 minutes
- 7 Garlic cloves, peeled
- 1 tsp raw Rice
- 4 Bedgi chillies
- 4 Kashmir chillies
- 1 tbsp Coriander seeds
- 4 Peppercorns
- 1 inch piece Ginger
- A small piece of Tamarind
Once soaked, add the above to the mixer grinder along with the ingredients below:
- 1/2 cup fresh grated Coconut
- 1/2 tsp Turmeric powder
Grind all of the above with little water to a smooth paste. Taste it and adjust the flavours if need be.
- Heat oil in a utensil.
- Once hot, add the sliced onions and sauté till pink
- Add the ground masala to this and keep stirring till the colour changes to a deep orange.
- Add some water to the mixer and pour the remaining residue masala into the utensil.
- Check the consistency of the gravy and make it thin or thick according to your liking.
- Bring it to a rolling boil and lower the flame and add the slit green chillies.
- Now gently drop in the fish pieces.
- Add salt to taste.
- Cook it on medium to high flame for 5 minutes and switch of the gas.
- Cover partially with a lid and let the fish absorb all that masala.
- Now grab a 'boshi' (plate) and raid the kitchen! Easy right?
Any queries, get in touch. Happy to help. Email: firstname.lastname@example.org