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.
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.
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 *****
Hi Suren, Thank you so much for your encouraging feedback. I will give my 100% effort to make Authentic Malvani Food reach the world.