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.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
357cal
28gprotein
17gcarbs
Ingredients
500 g Surmai (Cut into 4-5 steaks, about 1-inch thick)
0.75 tsp Turmeric Powder
2 tsp Red Chili Powder (Adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and delicious Maharashtrian stir-fry made with ivy gourd, fresh coconut, and aromatic spices. This quick and healthy sabzi is a perfect homestyle side dish that pairs beautifully with rotis or dal rice.
About Surmai Curry, Steamed Basmati Rice and Tendli Bhaji
Aromatic, protein-packed Surmai curry with fluffy rice & fiber-rich tendli bhaji. Pure soul-satisfying bliss!
This konkani dish is perfect for dinner. With 760.8899999999999 calories and 35.17g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
6 cloves Garlic Cloves
2 pcs Green Chili (Slit lengthwise)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
15 g Tamarind (Soaked in 1/4 cup warm water)
4 pcs Kokum (Optional, for extra tanginess)
0.5 tsp Garam Masala
2 cup Water (For the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Tendli (Washed, ends trimmed, and sliced lengthwise into quarters)
2 tbsp Vegetable Oil
1 tsp Rai
1 tsp Jeera
0.25 tsp Hing
10 leaves Curry Leaves
0.5 tsp Haldi Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Goda Masala (Authentic Maharashtrian spice blend)
1 tsp Salt (Or to taste)
1 tsp Jaggery (Grated or powdered)
3 tbsp Fresh Coconut (Grated)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
4 tbsp Water (For cooking, as needed)
Instructions
1
Prep the Ivy Gourd: Wash the tendli thoroughly under running water. Pat them dry. Trim both ends and slice each tendli lengthwise into four long, uniform pieces. Set aside.
2
Prepare the Tempering (Tadka): Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the rai (mustard seeds) and let them splutter completely, which should take about 30 seconds. Then, add the jeera (cumin seeds), hing (asafoetida), and curry leaves. Sauté for another 30 seconds until the cumin sizzles and the curry leaves turn crisp.
3
Sauté the Tendli: Add the sliced tendli to the pan along with the haldi powder. Mix everything well to ensure the tendli is evenly coated with the oil and spices. Sauté for 3-4 minutes, stirring occasionally.
4
Cook the Bhaji: Sprinkle the red chili powder, goda masala, and salt over the tendli. Give it a good mix. Add about 3-4 tablespoons of water, cover the pan with a lid, and reduce the heat to low. Let it cook for 12-15 minutes, stirring every few minutes to prevent sticking. The tendli is cooked when it's tender but still has a slight bite.
5
Add Finishing Touches: Once the tendli is cooked, add the grated jaggery and fresh grated coconut. Mix gently and cook for another 2 minutes, uncovered, until the jaggery melts and the coconut is well combined with the vegetable.
6
Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve the Tendli Bhaji hot with phulkas, chapatis, or as a side dish with dal and steamed rice.
