Fresh from Sea to Plate – Malvani Surmai/Iswan Curry

Malvani Surmai Curry l Malvani King Fish Curry l
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A family of five or six would find it more affordable to purchase Kutaa rather than a complete Surmai (King Fish), as Surmai may be fairly costly because we eat seafood a minimum of Four days a week.

For Fry, Surmai (King Fish), Paplet (Pomfret), and Modusa are the finest options due to their taste, texture, and a single bone in the center. However, we’d rather get a whole Surmai when we have guests at our house, so it’s Surmai curry time.

We use the center portion of the fish to Fry and the head & tail parts of the fish to make Curry, which enhances the flavor of the curry.

Difficulty: Intermediate Prep Time 30 mins Cook Time 15 mins Rest Time 30 mins Total Time 1 hr 15 mins
Servings: 4
Best Season: Winter

Description

For Fry, Surmai (King Fish), Paplet (Pomfret), and Modusa are the finest options due to their taste, texture, and a single bone in the center. However, we'd rather get a whole Surmai when we have guests at our house, so it's Surmai curry time.

Ingredients

Main Ingrediants

Marinate Ingredients

Base Gravy

Instructions

  1. Slice the Surmai / King fish, thinly, and give it a thorough cleaning. Allow all of the water to drip off of the slices.

  2. Marinate the slices using Kokum Agal, Malvani Fish Curry Masala, and sea salt.

  3. Put on the marinade and leave it for 30 minutes.

  4. Place the Kadhai over Low Heat

  5. Put some oil in the Kadhai.

  6. When the oil is hot, add the finely chopped onions and sauté them until they become soft and start to change color.

  7. Add the Malvani Fish Curry Masala and mix well.

  8. Add & Stir in the Hirvya Vataap (Base Gravy for Fish Curry) and allow to cook for a few minutes.

  9. Add Marinated Surmai Kutaa to this mixture

  10. Stir the mixture gently as fish slices are delicate and let it cook for 2-3 minutes

  11. Dilute it with water to get the right consistency.

  12. Gently stir the mixture.

  13. Let it cook for few more minutes

  14. As soon as boiling bubbles appear, taste and add salt accordingly, then stir gently.

  15. As the base curry settles to the bottom, stir well and let it cook for a few more minutes.

  16. Switch off the flame after the next boil.

  17. Add four or five kokum, place a lid on it, and allow it to rest for thirty to forty minutes.

  18. It's time to serve Surmai Curry.

Keywords: how to make Malvani fish curry, how to make surmai curry, how to make fish curry, how to make king fish curry, how to make malvani king fish curry, malvani cuisine, malvani food, seafood, fish curry with coconut, coconut gravy, easy fish curry, indian fish curry
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Kunal Bandekar

Malvani Food Blogger

My name is Kunal Bandekar and I welcome you to my FOOD Journey. I belongs to Malvan (Sindhudurga) well known small but sweet town in West coast of Maharshtra, India.
My love towards our Local, Traditional - Malvani, Kokani Food gave this idea to spread the Kokani, Malvani food to the whole World with the help of this Food Blog.

2 Comments

  1. Hi All, My name is Suren Paradkar. I am from Malvan residing in Mumbai. I tried many, self claimed “Malvani Cuisine” in & around the city, nothing came close to the soul soothing memories of home food. I am glad to see a chef from the region itself having mastery in cooking has taken the initiative to connect you with the genuine, authentic & delicious Malvani food, wherever you are in this world.

    It reminds me of the great quote by Cesar Chavez that “If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.”

    Thanks Kunal, Your recipe & posts looks finger licking good. It makes me crave even more. 5 stars *****






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