Surmai Fish Curry
A light and flavorful Surmai fish curry, perfect for a simple weeknight dinner. Tender kingfish pieces are simmered in a delicate onion-tomato gravy with aromatic Indian spices. This recipe is specifically designed to be low in calories, making it a healthy choice.
For 4 servings
Marinate the fish
Gently rub the surmai pieces with a pinch of salt and turmeric powder. Set aside for 10 minutes while you prepare the other ingredients.
TIPMarinating helps to season the fish from within and reduces any fishy smell.Sauté the aromatics
- Heat mustard oil in a kadai or pan over medium heat until it's slightly smoky.
- Add the chopped onions and sauté until they turn soft and translucent, about 3-4 minutes.
- Add the curry leaves and ginger-garlic paste. Sauté for another minute until the raw smell disappears.
TIPCooking the onions well is key to building a flavorful base for the curry.Cook the masala
- Add the chopped tomatoes and cook until they become soft and pulpy.
- Lower the heat and add all the dry spice powders: turmeric, red chili, coriander, and cumin.
- Stir well and cook for a minute until the spices are fragrant and oil starts to separate from the masala.
TIPAdd a splash of water if the spices start to stick to the bottom of the pan.Prepare the gravy
Pour in 1.5 cups of water and add salt. Stir everything together and bring the gravy to a gentle boil.
Cook the fish
Carefully slide the marinated fish pieces into the simmering gravy. Reduce the heat to low, cover the pan, and let the fish cook for 7-8 minutes, or until it's cooked through and flaky.
TIPAvoid stirring vigorously after adding the fish, as it can break. Gently swirl the pan if needed.Garnish and serve
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes for the flavors to meld.
Serve the curry
Serve the hot Surmai Fish Curry in a katori, ideally with steamed rice or soft rotis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a slightly thicker gravy, you can add 1 tablespoon of tomato puree along with the chopped tomatoes.
- 2Do not overcook the fish, as it will become tough and rubbery.
- 3If you prefer a less pungent taste, you can use any neutral vegetable oil instead of mustard oil.
- 4Let the curry rest for at least 5-10 minutes before serving. This allows the fish to absorb the flavors of the gravy.
- 5You can add a squeeze of lemon juice just before serving for a fresh, tangy finish.
Frequently asked questions
Yes, this version of Surmai Fish Curry is very healthy. It's high in lean protein and omega-3 fatty acids from the fish, and this recipe uses minimal oil, making it low in fat and calories. The spices also offer various health benefits.
