INGREDIENTS
- Surmai fish pieces, cut and cleaned
- 3-4 tsp Shilpa’s Masala Mill Malvani Masala
- ½ onion, sliced
- ¼ tomato, chopped (optional)
- ½ onion, chopped
- 1 tsp coriander seeds
- ¼ tsp fennel seeds
- 2-4 garlic cloves
- ½ fresh coconut, pieces
- Little coriander leaves, chopped
- 3-4 tsp oil
- Pinch of hing
- Salt to taste
- 2-3 pieces kokum
INSTRUCTIONS
- Grind together the sliced onion, coconut, 2 cloves garlic, coriander seeds, tomato (optional), fennel seeds, Malvani Masala and salt to a fine paste.
- Heat oil in a pan.
- Add garlic and hing.
- Add chopped onion and coriander leaves.
- Sauté well until the onions turn slightly golden.
- Add chopped coriander.
- Add the ground paste and mix well.
- Add turmeric and salt.
- Cover and cook for around 5 minutes.
- Add hot water to adjust the consistency.
- Add kokum and mix well.
- Add the fish pieces and simmer.
- Cover and cook for around 8-10 minutes.
- That’s it, your delicious Malvani-style Surmai Curry is ready.
- Enjoy with rice or bhakris.
- Today I’ve served it with steamed rice, rava Surmai fry, palak bhaji and koshimbir.
SPICE LEVEL: 🌶🌶🌶
