Surmai Fish Curry

Name: Surmai Fish Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: goan
Ingredients: 500 g surmai fish (kingfish, cut into thick steaks, cleaned); 1 cup coconut (freshly grated); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, chopped); 3 pcs green chili (slit lengthwise); 1 tbsp tamarind pulp; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 0.25 tsp fenugreek seeds; 2 inch ginger (finely chopped); 8 pcs garlic (cloves, finely chopped); 10 pcs curry leaves; 2 tbsp coconut oil; 0.5 tsp salt; 2 cup water (for grinding and gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Succulent kingfish steaks gently simmered in a tangy, spiced coconut gravy. A coastal Indian classic that balances the richness of the fish with bright notes of tamarind and raw mango. Perfect with steamed rice for a satisfying meal.

PREP

20m

COOK

25m

SERVES

1 KATORI

353 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prepare the fish and soak tamarind.
1.Wash surmai steaks gently and pat dry.
2.Soak tamarind pulp in 0.25 cup warm water for 15 minutes. Squeeze and extract thick tamarind water. Discard the pulp.
mix · ~2 min
Grind the coconut masala paste.
1.In a blender, add grated coconut and 0.5 cup water.
2.Blend to a smooth, thick paste. Set aside.
temper · ~2 min
Temper the whole spices.
1.Heat coconut oil in a deep pan over medium heat.
2.Add mustard seeds and let them splutter for 20 seconds.
3.Add cumin seeds and fenugreek seeds. Sauté until fragrant, about 25 seconds.
TIPWatch the fenugreek seeds carefully — they turn bitter if they darken too much.
saute · ~6 min
Build the aromatic base.
1.Add curry leaves and let them crackle for 10 seconds.
2.Add chopped onion, ginger, garlic, and slit green chilies.
3.Sauté until onions turn soft and translucent, about 5 minutes.
saute · ~6 min
Cook the tomato masala.
1.Add chopped tomatoes and cook until they soften, about 3 minutes.
2.Add turmeric powder, red chili powder, and coriander powder.
3.Sauté until the raw smell disappears and oil separates slightly, about 3 minutes.
simmer · ~8 min
Add coconut paste and simmer the gravy.
1.Add the ground coconut paste and salt. Mix well.
2.Pour in tamarind water and 1.25 cups of fresh water.
3.Bring to a gentle simmer and cook for 8 minutes, stirring occasionally.
TIPSimmer gently — high heat will cause the coconut milk to split and curdle.
simmer · ~7 min
Gently cook the fish.
1.Slide the surmai steaks into the simmering gravy one by one.
2.Spoon gravy over the fish to submerge them.
3.Cover and simmer on low heat for 6-7 minutes until the fish is cooked through.
TIPDon't stir after adding fish — the steaks are delicate and can break apart.
rest · ~5 min
Rest the curry off the heat for 5 minutes.
Remove pan from heat and let it rest covered. The flavors will meld and the fish will absorb the gravy beautifully.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the surmai steaks completely dry before adding to the gravy to prevent excess wateriness.
2
If fresh coconut is unavailable, use frozen grated coconut; avoid desiccated coconut as it lacks creaminess.
3
Let the curry rest off heat for 5 minutes after cooking — this lets the fish absorb the tangy gravy without overcooking.
4
Taste the tamarind water before adding; adjust quantity if your tamarind is unusually sour or mild.
5
Fenugreek seeds turn bitter quickly — pull them out the moment they change color during tempering.
6
Use a wide, shallow pan so the fish steaks sit in a single layer and cook evenly without breaking.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce coconut oil to 1 teaspoon and dry-roast the mustard seeds, cumin, and fenugreek before grinding with the coconut paste — cuts calories without losing aroma.

prawn alternative

Prawn alternative

Swap surmai for large raw prawns (shell-on) and reduce simmering time to 3-4 minutes after adding them — prawns cook much faster than fish steaks.

coconut milk shortcut

Coconut-milk shortcut

Replace freshly grated coconut with 1 cup thick canned coconut milk — skip the grinding step and add it at the end for a quicker, equally creamy curry.

mango kokum variation