Malvani style surmai or king fish curry is a perfect cozy main for seafood lovers. It is so easy to make and much loved for its bold, spicy flavours. The surmai (king fish) stays firm and juicy, while the curry brings that classic balance of spice, tang and taste.
This curry is regular made in my home and is a family favourite. It pairs beautifully with steamed rice and a salad on the side. This is a recipe from the Indian coastal region, popular in Maharashtra.
If you enjoy seafood, you will love this Bengali fish curry, Goan Prawn Curry, Pomfret Fry, Kerala style Fish Fry.
Ingredient Breakdown
Surmai: Also knows as seer or king fish, this is the fish used in this curry. It has a slight sea smell.
Fresh Coconut: I have used grated coconut for this recipe. It has a sweet taste and gives a natural creaminess to the curry. You can use dry coconut flakes as well if you can't get fresh coconut.
Malvani Masala and spices: Malvani spice mix or powder is the spicy spice blend that is used for this recipe. You can buy it on Amazon.
Kokum: These pink petals give a signature colour and tart taste to the curry. In case you don't have it, you can substitute with tamarind paste.
Curry Base: I have used onion, ginger and garlic to give flavor to the curry.
Instructions
Clean and wash the surmai slices.
Lightly season with a salt and turmeric on both sides. Sprinkle with lemon juice, and keep aside for 15-20 minutes.
Meanwhile, prepare the masala for the curry. In a blender take grated fresh coconut. You can normally source it in the frozen section of your grocery store. Else use powdered dry coconut. Add in garlic cloves, peeled ginger, ground coriander, ground turmeric, Kashmiri red chilli powder and salt.
Add a little water and ground to a fine paste.
Heat 1 tbsp. coconut oil in a pan. Add 1 small onion sliced along with one clove of garlic sliced. Also add in two green chillies.
Lightly fry for a minute and then add the prepared ground paste. Cook it for a few minutes.
Add in 1.5 cups of water and 1 tsp. Malvani curry powder. Bring to a boil and add 10-12 petals of kokum. If you can't source kokum, add tamarind paste. Let it heat up again to boiling.
Add in the fish slices or steaks carefully along with some salt.
Cover and cook for 4-5 minutes. The time will vary depending upon the size of the surmai slices. Once done, garnish with chopped cilantro. Your tasty Malvani-style surmai fish curry is ready to eat.
Serve hot with boiled rice. You can use the exact same curry with other fishes like pomfret, mackerel or any firm white-fleshed fish that you like. This works with shrimp, chicken, paneer and tofu as well..
Expert Tips
1. We add the fish right at the end to avoid overcooking it. It is done when it flakes easily.
2. If possible, use coconut oil for a more authentic taste. I have also used olive oil in its absence.
3. Adjust spice levels to your taste. Malvani curries are typically pretty spicy. For less spice reduce the quantity of Malvani curry powder used.
4. If you don't have Malavani curry powder, you can use a mix of garam masala, dry coconut powder and extra chilli powder, but the taste will be slightly different.
5. Storage Instructions: Keeps for 2-3 days in airtight container in the fridge. Heat gently before serving.
Here's the recipe card:
Malvani Surmai Fish Curry
Ingredients
- 1 lb. surmai or king fish slices or 500 gm.
- 1 tbsp. coconut oil or olive oil
- 1 small onion finely sliced
- ¾ cup coconut fresh grated
- 1 tsp. Malvani masala
- 1 tsp. turmeric powder
- 1 tbsp. lemon juice
- 1 tsp. ground coriander
- 1 tbsp. Kashmiri red chili powder or ground paprika
- 10-12 kokum or 1 tbsp. tamarind paste
- 1 tbsp. chopped ginger
- 2 green chillies
- 1 tbsp. garlic
- Salt to taste
- 1.5 cups water
- Fresh cilantro for garnish
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Instructions
- Clean and wash the surmai slices. Lightly season with a salt and turmeric on both sides. Sprinkle with lemon juice, and keep aside for 15-20 minutes.
- Meanwhile, prepare the masala for the curry. In a blender take grated fresh coconut. You can normally source it in the frozen section of your grocery store. Else use powdered dry coconut. Add in garlic cloves, peeled ginger, ground coriander, ground turmeric, Kashmiri red chilli powder and salt.
- Add a little water and ground to a fine paste.
- Heat 1 tbsp. coconut oil in a pan. Add 1 small onion sliced along with one clove of garlic sliced. Also add in two green chillies. Lightly fry for a minute and then add the prepared ground paste. Cook it for a few minutes.
- Add in 1.5 cups of water and 1 tsp. Malvani curry powder. Bring to a boil and add 10-12 petals of kokum. If you can't source kokum, add tamarind paste. Let it heat up again to boiling. Add in the fish slices or steaks carefully along with some salt.
- Cover and cook for 4-5 minutes. The time will vary depending upon the size of the surmai slices. Once done, garnish with chopped cilantro. Your tasty Malvani-style surmai fish curry is ready to eat.
- Serve hot with boiled rice. You can use the exact same curry with other fishes like pomfret, mackerel or any firm white-fleshed fish that you like. This works with shrimp, chicken, paneer and tofu as well.
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