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Fresh from Sea to Plate – Malvani Surmai/Iswan Curry

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.

Ratings 5 from 1 votes
Cooking Method
Cuisine ,
Courses ,
Difficulty Intermediate
Time
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
  • 300 g Surmai/King Fish (Cut into Thin slices)
  • 5-6 tsp Oil
  • 1 Onion (Medium size)
  • 4-5 cup Water (For the Curry Consistency)
    • Marinate Ingredients
  • 2 tbsp Malvani Fish Curry Masala (To Your Taste)
  • 1 tbsp Sea Salt (To Your Taste)
  • 1 Kokum / Garcinia Indica Agal (Agal (Unsweetened Extract of Ratamba Fruit))
    • Base Gravy
  • 4-5 cup Malvani Hirvya Vataap
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.

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Read it online: https://kunalsfoodjourney.com/recipe/fresh-from-sea-to-plate-malvani-surmai-iswan-curry/
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.