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.
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Fresh from Sea to Plate – Malvani Surmai/Iswan Curry
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
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Slice the Surmai / King fish, thinly, and give it a thorough cleaning. Allow all of the water to drip off of the slices.
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Marinate the slices using Kokum Agal, Malvani Fish Curry Masala, and sea salt.
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Put on the marinade and leave it for 30 minutes.
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Place the Kadhai over Low Heat
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Put some oil in the Kadhai.
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When the oil is hot, add the finely chopped onions and sauté them until they become soft and start to change color.
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Add the Malvani Fish Curry Masala and mix well.
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Add & Stir in the Hirvya Vataap (Base Gravy for Fish Curry) and allow to cook for a few minutes.
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Add Marinated Surmai Kutaa to this mixture
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Stir the mixture gently as fish slices are delicate and let it cook for 2-3 minutes
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Dilute it with water to get the right consistency.
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Gently stir the mixture.
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Let it cook for few more minutes
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As soon as boiling bubbles appear, taste and add salt accordingly, then stir gently.
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As the base curry settles to the bottom, stir well and let it cook for a few more minutes.
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Switch off the flame after the next boil.
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Add four or five kokum, place a lid on it, and allow it to rest for thirty to forty minutes.
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It's time to serve Surmai Curry.
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