SPICY KING FISH CURRY WITH COCONUT
Spicy King Fish (Seer or Surmai) Curry with Coconut makes a great weekday meal. The curry is spicy, tangy and tastes awesome with a bowl of steamed rice or rice rotis.
Ingredients
- 600 grams King Fish (Surmai or Seer Fish) cut into slices (approx 4 to 5 slices)
- ½ tsp Tumeric powder
- 1 small Onion, sliced
- 1 Green chillies slit
- ½ cup Tamarind extract (soak lime sized tamarind in 1/2 cup warm water)
- 1 tbsp Oil for cooking
- 1 cup Water (approx 250 ml)
- 1 tbsp Coriander Leaves for garnish
- Salt to taste
For the Curry Masala Paste
- ½ cup Grated coconut
- 8 Red Chillies
- 8 flakes Garlic
- 1 inch Ginger
- 1 tbsp Coriander seeds
- ½ tbsp Cumin seeds
- ½ tsp Turmeric powder
Instructions
Preparation for Fish Curry
- Marinate the fish with turmeric powder and salt. Set aside for 10 minutes.
- Grind the ingredients for the Masala into a smooth paste with a little water.
- Extract the juice of tamarind in warm water.
Making the Fish Curry
- Heat 1 tbsp oil in a vessel and saute the onion and chillies.
- Add the masala paste and fry for 2 minutes.
- Add one cup of water and tamarind extract. Cover the vessel and allow the curry to come to a boil.
- After 2 minutes, reduce the flame, open the lid and then add the marinated fish slices.
- Cover once again and let the curry simmer for 5 minutes or until the fish slices are cooked.
- Finally, garnish with coriander leaves and simmer for 2 more minutes and then switch off the flame.
- Serve this Spicy King Fish Curry with steamed rice or rotis.
Notes
- Check for seasonings once the curry is cooked. Add more salt if required.
- Adjust chillies to suit your taste. I used Bedki chilles, you can use any chillies of your choice.
- You can also make this curry with any fish that you have.