Surmai, or Indian Salmon, is a prized fish known for its rich, firm flesh and delicate flavor. This recipe unlocks the potential of this delicious ingredient with a vibrant and aromatic Surmai Fish Curry, a dish that perfectly balances the spice of India with the freshness of the sea. Forget bland, overcooked fish; this curry will tantalize your taste buds with its creamy coconut milk base, fragrant blend of spices, and tender, perfectly cooked Surmai. The depth of flavor is achieved through a careful balance of freshly ground spices and a simmering process that allows the flavors to meld beautifully.
This authentic Surmai Fish Curry recipe is perfect for a weeknight meal or a special occasion. Whether you're a seasoned cook or a kitchen novice, you'll find this recipe straightforward and rewarding. Prepare yourself for a culinary journey as we guide you through each step, ensuring a perfectly delicious Surmai Fish Curry every time. Ready to dive in? Let's begin with the step-by-step instructions!
Tools Needed
- Pan
- Mixer (optional)
Ingredients
- Surmai fish: 400 gm (350 gm after cleaning)
- Cumin seeds: 1 teaspoon
- Coriander seeds: 1 teaspoon
- Fenugreek seeds: 1/2 teaspoon
- Garlic cloves: 10-12
- Green chilies: 2
- Curry leaves: a few sprigs
- Onions: 2 medium
- Tomatoes: 1 large
- Turmeric powder: 1/2 teaspoon
- Kashmiri chili powder: 1 teaspoon
- Salt: to taste
- Mustard oil: 1/3 cup
- Tamarind pulp: 2 tablespoons
- Water: 1 cup + 1/2 cup
- Coriander leaves: lots, chopped
Step-by-Step Instructions
Step 1. Preparing the Spice Base
- Grind cumin seeds, coriander seeds, and fenugreek seeds together. You can use a mixer.
- Finely chop 10-12 garlic cloves and add them to the ground spice mixture.
- Add the prepared fish masala and fry until the oil separates.
Step 2. Sautéing Aromatics and Adding the Masala
- Heat mustard oil in a pan. Add slit green chilies and curry leaves.
- Add finely chopped onions and fry until golden brown.
- Add ground tomato, turmeric powder, Kashmiri chili powder, and salt. Mix well.
Step 3. Simmering the Curry
- Add tamarind water (mix 2 tablespoons of tamarind pulp with 1 cup of water).
- Add more water as needed for desired consistency (about 1/2 cup).
- Bring to a boil, then add the fish pieces.
- Cook covered on low flame for 2 minutes, then gently mix.
- Add chopped coriander, cover, and cook for another minute.
Step 4. Resting and Serving
- Turn off the heat and let it rest for 3-4 minutes before serving.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use the same green chilies that turn red after cooking. Break them into two and slit them from the middle.
- Don't roast the spice mixture before grinding; grind it directly.
- Kashmiri chili powder gives good color and less spiciness.
- Don't stir the curry vigorously with a spoon once the fish is added as it's very soft; gently shake the pan instead.
Nutrition
- N/A
FAQs
1. Can I use other types of fish instead of Surmai?
Yes! Firm, white-fleshed fish like cod, snapper, or even firm tofu work well. Adjust cooking time depending on the fish's thickness.
2. What if I don't have fresh coconut milk?
You can substitute with full-fat canned coconut milk. Just make sure to shake the can well before using.
3. How can I make this curry spicier or milder?
For spicier curry, add more green chilies or a pinch of cayenne pepper. For milder curry, reduce the amount of chili powder or omit the green chilies altogether.
This Surmai Fish Curry recipe is a testament to the simple elegance of Indian cuisine. With its vibrant flavors and tender fish, it's a dish guaranteed to impress your family and friends. Enjoy the delicious results of your culinary journey!