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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
Roast the Masala Ingredients
Grind the Masala Paste
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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.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 357.4 calories per serving with 27.92g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry
Simmer the Fish and Finish
This recipe works wonderfully with other firm-fleshed fish like Pomfret (Paplet), Indian Salmon (Rawas), or even prawns.
For a Goan twist, substitute tamarind and kokum with 1-2 tablespoons of white vinegar for a different kind of tang.
Incorporate vegetables like drumsticks (moringa) or pieces of raw mango. Add them to the gravy before the fish and cook until tender.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Kingfish is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting cardiovascular function.
Fish provides high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The blend of spices like turmeric, ginger, and garlic contains powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system.
Fresh coconut is a source of medium-chain triglycerides (MCTs), a type of healthy fat that the body can easily convert into energy.
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.
A single serving of this Surmai Curry contains approximately 350-450 calories, depending on the fat content of the fish and the exact amounts of coconut and oil used.
Yes. To adapt, dry roast the spices, then make a paste of the onion, ginger, and garlic. Cook this paste in oil, then add thin coconut milk to form the gravy. Add the fish, and finish with thick coconut milk at the end. Do not boil the curry after adding thick coconut milk.
You can use other firm, fleshy fish like Pomfret (Paplet), Indian Salmon (Rawas), or even cod or halibut. Adjust the cooking time based on the thickness of the fish fillets or steaks.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop over low heat.
Bitterness usually comes from over-roasting or burning the coconut or onions. Roast them on medium-low heat, stirring continuously until they are a uniform golden-brown color.