Goan Surmai Fish Curry (Seer Fish / King Fish Curry) Recipe
Servings 4 people
Ingredients
- 5-7 small pieces of seer fish or 2 big pieces
- 1/2 cup freshly grated coconut
- 1 marble sized ball of tamarind
- 1/2 teaspoon turmeric powder
- 4 dry red chilies byadgi chilies / shepda
- 5 black peppercorns
- 1/2 teaspoon Coriander seeds
- 1/2 medium sized onion chopped
- 1 tablespoon oil
For Marination:
- 1 tablespoon turmeric powder
- 1/2 tablespoon chili powder
- 1 teaspoon Salt
Instructions
Marinate the fish:
- Wash the fish and keep aside.
- In a small bowl mix the turmeric powder, chili powder and salt. If required add 2 tablespoon water and make a thick paste.
- Apply this to the seer fish and leave it aside for a minimum of 30 minutes.
- If you want to marinate for longer time, then keep the marinated fish in refrigerator.
Make the gravy:
- Take the mixer with lid for wet grinding. Add grated coconut, turmeric powder, tamarind, peppercorns, coriander and red chilies. Grind by adding ½ cup water to make a semi-thin gravy.
Make seer fish curry:
- Take a kadai and add oil and fry the onions till they turn pinkish.
- Pour the gravy and stir. Add water ¼ to 1/2 cup.
- Add the fish and cook on medium flame for 10 minutes.
Video
Notes
The gravy should neither be too thick nor too thin.
Also check the recipe of Mackerel fish curry and lady fish curry.
Check out the video recipe here: