मछली बनाने का आसान तरीका हिंदी में देखे | Surmai Fish Curry Recipe | Surmai Machli ka Salan

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Surmai Fish Curry Recipe

This Surmai (King Fish) Curry is a flavorful delight that combines aromatic spices, tangy tamarind, and succulent fish. Perfect for seafood lovers, this curry has a rich, spicy base that pairs beautifully with steamed rice or soft rotis.

Ingredients

For Marination
• Surmai Fish - 1 kg
• Turmeric Powder - 1/2 tsp
• Salt - to taste
• Mustard Oil - 1 tbsp

For Curry
• Mustard Oil - for frying
• Whole Red Chillies - 5
• Black Cardamom - 2
• Fenugreek Seeds - 1/4 tsp
• Mace - 1
• Cloves - 5
• Cinnamon - 1 stick
• Bay Leaf - a few
• Onions (finely chopped) - 5
• Garlic Paste - 2 tbsp
• Tomato Puree - from 3 tomatoes
• Turmeric Powder - 1/4 tsp
• Kashmiri Red Chilli Powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Salt - to taste
• Hot Water - as required
• Garam Masala - 1 tsp
• Tamarind Pulp - 1/2 cup
• Coriander Leaves (chopped) - a few

Instructions
1. Marinate the Fish:
Rub the fish pieces with turmeric, salt, and mustard oil. Let it marinate for 15-20 minutes.
2. Fry the Fish:
Heat mustard oil in a pan. Fry the marinated fish pieces until golden brown. Set them aside.
3. Prepare the Curry Base:
In the same pan, heat more mustard oil. Add whole red chillies, black cardamom, fenugreek seeds, mace, cloves, cinnamon, and bay leaf. Sauté for a few seconds until fragrant.
4. Cook the Onions and Garlic:
Add finely chopped onions and cook until golden brown. Mix in the garlic paste and sauté for 2 minutes.
5. Add Tomatoes and Spices:
Stir in the tomato puree, turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Cook until the oil separates from the masala.
6. Make the Gravy:
Pour hot water as needed to achieve the desired consistency. Bring it to a boil and add the fried fish pieces. Let it simmer for 10-12 minutes.
7. Finish with Tamarind and Spices:
Add tamarind pulp and garam masala. Cook for another 3-4 minutes for the flavors to blend.
8. Garnish and Serve:
Sprinkle freshly chopped coriander leaves on top. Serve hot with steamed rice or parathas.

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