Surmai Curry
Tender kingfish steaks simmered in a fragrant and spicy coconut-based gravy. This authentic Maharashtrian curry is a coastal classic, best enjoyed with steamed rice or bhakri.
For 4 servings
Marinate the Fish
- In a mixing bowl, gently coat the surmai steaks with 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and 1 tbsp lemon juice.
- Ensure all pieces are evenly covered.
- Set aside to marinate for at least 15-20 minutes while you prepare the masala.
Roast the Masala Ingredients
- Heat 1 tbsp of oil in a pan over medium heat. Add the sliced onion and sauté for 6-7 minutes until it turns golden brown.
- Add the grated coconut and continue to roast, stirring frequently, for 4-5 minutes until it's fragrant and light brown. Be careful not to burn it.
- Add the chopped ginger, garlic cloves, green chilies, coriander seeds, and cumin seeds. Sauté for 1-2 minutes until the spices are aromatic.
- Turn off the heat and allow the mixture to cool down completely.
Grind the Masala Paste
- Transfer the cooled roasted mixture to a grinder or blender jar.
- Add approximately 1/4 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
Cook the Curry
- Heat the remaining 2 tbsp of oil in a deep pot or kadai over medium heat.
- Add the ground masala paste and cook for 8-10 minutes, stirring occasionally. Cook until the paste thickens and you see oil separating from the sides.
- Add the remaining 0.25 tsp turmeric powder and 1 tsp red chili powder. Stir well and cook for another minute.
- Squeeze the soaked tamarind to extract its pulp into the water, then discard the solids. Add this tamarind water to the pot.
- Pour in 2 cups of fresh water, add the remaining 1 tsp of salt, and the kokum pieces (if using). Stir everything together and bring the gravy to a gentle boil.
Simmer the Fish and Finish
- Once the gravy is simmering, carefully slide the marinated fish steaks into it, ensuring they are submerged.
- Reduce the heat to low, cover the pot, and let it simmer for 8-10 minutes. Avoid stirring vigorously as the fish can break; gently swirl the pot if needed.
- Check for doneness – the fish should be opaque and flake easily with a fork.
- Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry.
- Let it rest for 5-10 minutes before serving to allow the flavors to meld beautifully.
- Serve hot with steamed rice, bhakri, or chapati.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use freshly grated coconut. Desiccated coconut can be used in a pinch but will alter the taste and texture.
- 2Do not overcook the fish. It should be just cooked through to remain tender and juicy.
- 3The key to a flavorful curry is roasting the onion and coconut mixture until it's a deep golden brown.
- 4If you prefer a thicker gravy, reduce the amount of water or simmer the gravy for a little longer before adding the fish.
- 5This curry tastes even better the next day as the flavors have more time to infuse.
- 6For a creamier texture, you can add a splash of thick coconut milk at the very end, but do not boil it after adding.
Adapt it for your goals.
Different Fish
This recipe works wonderfully with other firm-fleshed fish like Pomfret (Paplet), Indian Salmon (Rawas), or even prawns.
Goan StyleGoan Style
For a Goan twist, substitute tamarind and kokum with 1-2 tablespoons of white vinegar for a different kind of tang.
Add VegetablesAdd Vegetables
Incorporate vegetables like drumsticks (moringa) or pieces of raw mango. Add them to the gravy before the fish and cook until tender.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Kingfish is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting cardiovascular function.
Excellent Source of Lean Protein
Fish provides high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Boosts Immunity
The blend of spices like turmeric, ginger, and garlic contains powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system.
Provides Healthy Fats
Fresh coconut is a source of medium-chain triglycerides (MCTs), a type of healthy fat that the body can easily convert into energy.
Frequently asked questions
Yes, it is quite healthy. Surmai (Kingfish) is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The spices used have anti-inflammatory properties. However, it is moderately high in calories due to the coconut and oil, so enjoy it as part of a balanced diet.