indianMediumnon vegetariangluten freedairy freelow carb

Surmai Curry

Name: Surmai Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g surmai fish steak (king mackerel, cleaned, 4 steaks); 1 pinch turmeric powder (for marinating fish); 1 pinch salt (for marinating fish); 3 tbsp oil (for shallow frying fish and tempering); 1 cup coconut (fresh, grated); 0.5 cup water (for grinding coconut paste); 2 pcs onion (medium, finely chopped); 6 pcs garlic (cloves, minced); 1 inch ginger (peeled, minced); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 tsp red chili powder; 1 tsp coriander powder; 4 pcs kokum (or tamarind pulp 1 tbsp); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(95)

TASTE SCORE

9/10

Tender, flaky king mackerel steaks simmered in a tangy, spiced coconut-tamarind gravy. This coastal Indian favorite is bursting with flavor from fresh coconut, kokum, and aromatic whole spices, ready in under 40 minutes. Best enjoyed with steamed rice for a comforting weeknight meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

353 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Marinate the fish steaks.
1.Rinse surmai steaks and pat completely dry with paper towels.
2.Rub a pinch of turmeric and a pinch of salt on both sides of each steak.
3.Set aside for 10 minutes while prepping other ingredients.
prep · ~2 min
Make the coconut paste.
1.Add grated coconut and 0.5 cup water to a blender.
2.Blend to a smooth, fine paste. Set aside.
TIPA smooth paste ensures a creamy gravy texture.
fry · ~6 min
Shallow fry the marinated fish.
1.Heat 2 tbsp oil in a heavy bottom pan over medium heat.
2.Carefully place the fish steaks in a single layer.
3.Sear for 2-3 minutes per side until lightly golden.
4.Remove steaks gently and set aside on a plate.
TIPDon't overcook the fish at this stage; it will simmer in the gravy later. Handle gently to keep steaks intact.
temper · ~6 min
Start the tempering.
1.Add the remaining 1 tbsp oil to the same pan.
2.Once hot, add chopped onions and sauté until translucent (4-5 min).
3.Add minced garlic, ginger, and slit green chilies. Sauté until fragrant (1 min).
saute · ~10 min
Build the tomato-spice base.
1.Add chopped tomatoes and cook until soft and mushy (5-6 min).
2.Add red chili powder, turmeric powder, and coriander powder.
3.Stir well and cook until oil separates from the masala (3-4 min).
simmer · ~10 min
Simmer the coconut gravy.
1.Pour in the coconut paste and 1.5 cups water. Stir well.
2.Add kokum and salt. Bring to a gentle boil.
3.Reduce heat and simmer uncovered for 8-10 minutes. Stir occasionally.
TIPKeep the gravy consistency slightly thin; it will thicken slightly as it simmers and cools.
simmer · ~6 min
Poach the fish in the gravy.
1.Gently slide the fried surmai steaks back into the simmering gravy.
2.Spoon some gravy over each steak.
3.Cover and simmer on low heat for 5-6 minutes, until fish is cooked through.
TIPShake the pan gently instead of stirring to avoid breaking the delicate fish steaks.
garnish · ~5 min
Garnish and serve.
1.Turn off the heat and let the curry rest for 5 minutes.
2.Garnish with freshly chopped coriander leaves.
3.Serve hot with steamed rice.

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 fish steaks completely dry before marinating to ensure even browning and prevent sticking.
2
Blend the fresh coconut with just enough water to form a smooth, thick paste for a creamy gravy.
3
Cook the tomato-spice base until oil visibly separates to deepen the flavor and eliminate raw masala taste.
4
Keep the gravy slightly thinner than desired, as it will thicken naturally when the fish is added and during resting.
5
Slide the fried fish into the gravy gently and shake the pan instead of stirring to keep the steaks intact.
6
Let the curry rest for 5 minutes off heat before serving so flavors meld and the fish absorbs the gravy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip shallow-frying the fish and poach the raw marinated steaks directly in the simmering gravy for 8–10 minutes; reduces oil without sacrificing flavor.

high protein