SURMAI FISH CURRY
King Fish curry is a quick and easy Goan style fish curry with freshly grated coconut and dry red chilies. Kokum is used as a souring agent instead of tamarind and the use of Teppal ( triphal ) gives it the authentic aroma and unique flavor. Serve hot with steamed rice.
INSTRUCTIONS FOR THE FISH:
500 grams of surmai (king fish) or 4 - 5 bangda (mackerel), marinate it with turmeric, lemon juice, salt and keep it aside for half an hour. Wash it before using it in the curry.
INGREDIENTS FOR THE GROUND MASALA:
½ teaspoon of turmeric powder
½ cup of fresh grated coconut
1 tablespoon of coriander seeds
¼ tablespoon of jeera (cumin seeds)
7 - 8 dried red chilies
4 - 5 black peppers
7 - 8 cloves of garlic
Salt to taste
INSTRUCTIONS:
Grind the above ingredients to a very fine paste and adding a little water
INGREDIENTS FOR THE CURRY:
10 - 12 tirphal (teppal) - crushed
1 finely sliced green chili
1 - 2 finely chopped small shallots
2 - 3 kokum
½ teaspoon of chopped coriander
½ inch of pounded ginger
INSTRUCTIONS FOR THE CURRY:
Heat 1 - 2 tablespoons of oil in a kadhai
Add the ginger, chilies, onion, and sautee until the onion turns dark brown (keep the heat at medium)
Add coriander and sautee for a minute
Add the ground masala
Add teppal and salt
Bring it to a boil
Add the fish pieces gently
8) Add kokum
9) Lower the heat and boil for 5 - 6 minutes or until the fish is cooked
10) Serve it hot with steamed rice
Enjoy!
