Traditional Mangalorean Style Surmai Fish Curry with Coconut: Shirko Shindaap - Seafood

Traditional Mangalorean Style Surmai Fish Curry with Coconut: Shirko Shindaap - Seafood

Being a Mangalorean and a hailing from Konkan coastal belt my food inclinations are very obvious. Like millions of folks belonging to coastal region fish is an integral part of my food habit.

This Mangalore Catholic fish curry is both fiery and tangy, with traditional ingredients like coconut, tamarind, and plenty of red chillies. Fish curry rice is a staple diet or you can say comfort food in most of our homes and across the coastal belt , parts of Maharashtra, Goa, Mangalore and Kerala.

‘Shirko Shindaap’ technically means ‘Vinegar & Sliced Ingredients’ along with the other spices which are used on a regular basis. In this recipe we make use of tamarind and well as vinegar (Shirko in my mother tongue ), red chillies, pepper corns as well as sliced green chillies, hence the curry is spicy tangy with a rich red colour, and full of flavour. Best served with steamed rice.

Do try this easy and simple recipe and leave a comment in the comment box below. Do not forget to like, share and subscribe.

List of Ingredients

500 gms of king fish
1 cup grated coconut
11 peppercorns
7-8 red chillies
4 garlic cloves
1 small ball of tamrind
¼ tsp mustard seeds
¼ tsp methi seeds
1 tsp cumin seeds
1 1/2 tbsp coriander seeds
1 tsp turmeric powder
1 small onion
Salt as per taste
1 tbsp vinegar

For shindap ( slicing)
1 small onion
4-5 green chillies
1 inch piece of ginger
1 tbsp coconut oil