Surti Machhi nu Saak

Name: Surti Machhi nu Saak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g pomfret (cleaned, cut into 5-6 thick slices); 3 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 0.25 tsp fenugreek seeds; 1 pinch asafoetida; 4 pcs green garlic (with stalks, finely chopped); 3 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 tsp red chili powder (Kashmiri, for mild heat and color); 1 tsp coriander powder; 2 pcs tomato (medium, finely chopped); 1 tsp jaggery (grated); 0.5 tsp salt; 2 cup water (warm); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

A tangy, mildly spiced fish curry from Surat that celebrates fresh catch in a light, soupy gravy. Whole spices and fresh green garlic give it a delicate aroma, while tomatoes and a touch of jaggery add a subtle sweet-sour balance. This everyday Gujarati meal comes together quickly and tastes best with steamed rice or soft rotli.

PREP

15m

COOK

25m

SERVES

1 KATORI

321 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Wash the fish and prep the ingredients.
1.Rinse the pomfret slices gently under cold water and pat dry with a kitchen towel.
2.Rub a pinch of salt and a pinch of turmeric over the slices and set aside for 10 minutes.
3.Finely chop the green garlic, chop the tomatoes, and slit the green chillies.
TIPPomfret has delicate skin—handle gently and avoid washing with too much running water.
temper · ~2 min
Make the tempering.
1.Heat oil in a deep kadhai or wide pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter completely (30 seconds).
3.Add cumin seeds and fenugreek seeds; cook until cumin crackles and fenugreek turns golden (10 seconds).
4.Add asafoetida and stir once.
TIPWatch the fenugreek carefully—it turns bitter if it darkens.
saute · ~4 min
Sauté the aromatics.
1.Add chopped green garlic and sauté until fragrant and slightly softened (2 to 3 minutes).
2.Add slit green chillies and stir for 30 seconds.
3.Add turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds, stirring constantly so spices don't burn.
TIPUse medium heat; add a splash of water if the spices start sticking to the pan.
saute · ~7 min
Cook the tomato base.
1.Add chopped tomatoes and salt; stir well.
2.Cook until tomatoes turn soft and pulpy, and oil begins to separate at the edges (5 to 7 minutes).
3.Add the jaggery and mix until dissolved.
TIPMash the tomatoes with the spatula as they cook to build a smooth, cohesive gravy.
simmer · ~10 min
Build the gravy and poach the fish.
1.Pour in 2 cups of warm water and bring to a gentle boil over medium heat.
2.Once the gravy is bubbling, lower the heat to a simmer.
3.Slide in the pomfret slices one by one, ensuring they are submerged in the liquid.
4.Cover and simmer gently for 8 to 10 minutes. Do not stir with a spatula—swirl the pan lightly once or twice.
TIPNever stir the fish once added. Swirl the pan gently to prevent the delicate slices from breaking.
garnish · ~1 min
Finish and serve.
1.Turn off the heat. Drizzle lemon juice evenly over the top.
2.Sprinkle fresh coriander leaves over the curry.
3.Let it rest for 2 minutes, then serve.
TIPResting allows the fish to absorb the tangy, spiced broth without overcooking.

PRO TIPS

What to keep in mind.

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

1
Use fresh green garlic (with stalks) for its mild, grassy aroma—it's essential to this Surati dish.
2
Rub fish with salt and turmeric and rest for 10 minutes to remove excess moisture and reduce rawness.
3
Never stir the curry after adding fish; gently swirl the pan to keep pomfret slices intact.
4
For a thinner, soupier gravy—traditional for this saak—add an extra ¼ cup of warm water.
5
Taste the gravy before adding fish; it should be slightly saltier and tangier, as fish will absorb seasoning.
6
Let the curry rest for 2 minutes off heat before serving so the fish absorbs the broth without overcooking.

RECIPE VARIATIONS