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A vibrant and tangy fish curry from Surat, Gujarat. Tender fish pieces are simmered in a fragrant green masala made with cilantro, garlic, and green chilies, balanced with a hint of sweetness. A true coastal Gujarati delicacy.
Marinate the Fish
Prepare the Green Masala Paste
Sauté the Aromatics
Cook the Masala
A vibrant and tangy fish curry from Surat, Gujarat. Tender fish pieces are simmered in a fragrant green masala made with cilantro, garlic, and green chilies, balanced with a hint of sweetness. A true coastal Gujarati delicacy.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 332.65 calories per serving with 25.26g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Gravy
Cook the Fish
Finish and Serve
This curry works well with other firm, white-fleshed fish like Kingfish (Surmai), Sea Bass, or even large prawns.
For a richer, creamier texture, you can add 1/4 cup of coconut milk or a paste of 8-10 soaked cashews along with the water for the gravy. Note that this is not the traditional Surti style.
You can add vegetables like drumsticks (saragvo) or potatoes. Add them to the gravy before the fish and cook until they are tender.
The fish in this curry is a great source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
Fish provides high-quality lean protein, essential for building and repairing tissues, muscle maintenance, and keeping you feeling full and satisfied.
The green masala is packed with fresh ingredients like garlic, ginger, and coriander, which are known for their antioxidant and anti-inflammatory properties that help support a healthy immune system.
Traditionally, Pomfret (Paaplet) is used. However, any firm, white-fleshed fish with a central bone like Kingfish (Surmai) or Indian Salmon (Rawas) works wonderfully as they hold their shape well in the curry.
To prevent the fish from breaking, use a wide pan to avoid overcrowding, place the fish gently into the simmering gravy, and avoid vigorous stirring. Instead of a spoon, gently swirl the pan to mix. Most importantly, do not overcook the fish.
You can prepare the green masala paste and the curry base ahead of time. When ready to serve, simply reheat the gravy, bring it to a simmer, and then cook the fish. Fish curries taste best when the fish is cooked fresh.
Yes, it is a relatively healthy dish. Fish is an excellent source of lean protein and heart-healthy omega-3 fatty acids. The masala is made from fresh herbs and spices. To make it even healthier, you can control the amount of oil used.
A single serving of Surti Machhi nu Saak contains approximately 350-420 calories, depending on the type of fish and the amount of oil used. It's a nutritious main course option.
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