KING FISH RECIPE | SURMAI FISH CURRY MASALA | VANJARAM FISH RECIPE

King Fish Recipe | Surmai Fish Curry Masala | Vanjaram Fish Recipe | Seer Fish Curry | Surmai Fish Curry | Surmai Fish Curry Recipe | King Fish Curry Recipe | Vanjaram Fish Curry | Fish Gravy Recipe | Fish Curry Recipe


Ingredients for Surmai Fish Curry:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Fish Steaks - 500 gms (King Mackerel/Surmai/Vanjaram)

For the Masala Paste:
Coriander Seeds- 1.5 tsp
Cumin Seeds- 1.5 tsp
Kashmiri Chillies- 5
Black Peppercorns- 8
Tamarind Juice/Pulp- 4 tbsp
Salt- 1/2 tsp

Spice Powders:
Turmeric Powder- 1/2 tsp
Red Chilli Powder- 1 tsp

Other Ingredients:
Grated Onion- 2 small (100 gms)
Green Chillies, slit- 3
Ginger Garlic paste- 1.5 tsp
Coconut Milk- 1 US cup measure
Salt- 3/4 tsp
Groundnut Oil or any white oil - 3 tbsp
Coriander leaves, chopped- 3 tbsp

Preparation:

Take thick steaks/fillets of King Fish/Surmai. Wash and pat dry. Set aside.
Dry roast the Coriander seeds, Cumin seeds, Black Peppercorns & Kashmiri Chillies in a pan on low heat for 2-3 minutes. Set aside to cool.
Soak small lemon sized tamarind in water to take out pulp/juice. Once soaked, take out 4 tbsp juice from it. You can use readymade tamarind pulp too but use less quantity since that tends to be very sour.
To make the Masala Paste, add the roasted & cooled spices in a grinder and grind to a coarse powder. Now add the tamarind pulp and 1/2 tsp salt. Grind it to a smooth paste by adding 3-4 tbsp water.
Grate the onions and slit the green chillies.
Prepare the coconut milk by blending together coconut pulp with water. Strain the coconut using a cloth or sieve/strainer. You can also use readymade coconut milk.

Process:

Heat the groundnut oil in a pan and add the slit green chillies. Give a stir and add the grated onion. Mix and fry on medium heat for around 5-6 mins till onion changes colour.
Now add the ginger garlic paste, give a mix and fry on low heat for 2 mins.
Add the Masala paste (made in the grinder) and mix it well.
Add the turmeric & red chilli powders and fry on medium heat for 4-5 mins till oil separates.
Now add 1 cup coconut milk and 200 ml water and give a mix. Add 3/4 tsp salt. Cook on low heat for around 2-3 mins till oil separates.
Give a mix and add the King/Surmai fish steaks and give a gentle stir.
Cover & cook on low heat for around 15 mins.
Shake the pan gently to mix.
Garnish with chopped coriander leaves and simmer for around 2 mins.
Serve with white rice.








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