SURMAI FISH CURRY

Goan Style King Fish Curry

King Fish Curry is a quick and flavorful Goan-style fish curry prepared with freshly grated coconut, dried red chilies, aromatic spices, and kokum. Unlike many Indian fish curries that use tamarind, this authentic Goan recipe gets its tangy flavor from kokum, while Teppal (Triphal) adds its distinctive citrusy aroma. Serve this delicious curry hot with steamed rice for a comforting coastal meal.

Instructions for Preparing the Fish

1. Take 500 grams of Surmai (King Fish) or 4–5 Bangda (Mackerel).
2. Marinate the fish with turmeric powder, lemon juice, and salt.
3. Allow it to rest for 30 minutes.
4. Wash the fish before adding it to the curry.

Ingredients for the Ground Masala

• ½ tsp turmeric powder
• ½ cup fresh grated coconut
• 1 tbsp coriander seeds
• ¼ tbsp cumin seeds
• 7–8 dried red chilies
• 4–5 black peppercorns
• 7–8 garlic cloves
• Salt to taste

Instructions for the Ground Masala

1. Grind all the ingredients together into a very smooth paste using a little water.

Ingredients for the Curry

• 10–12 Teppal (Triphal), lightly crushed
• 1 green chilli, finely sliced
• 1–2 small shallots, finely chopped
• 2–3 kokum pieces
• ½ tsp chopped coriander leaves
• ½ inch ginger, crushed

Instructions for the Curry

1. Heat 1–2 tablespoons of oil in a kadhai over medium heat.
2. Add the crushed ginger, green chilli, and chopped shallots.
3. Sauté until the onions turn dark brown.
4. Add the chopped coriander leaves and sauté for another minute.
5. Add the prepared ground coconut masala.
6. Add the crushed Teppal and salt to taste.
7. Bring the curry to a gentle boil.
8. Carefully add the marinated fish pieces.
9. Add the kokum.
10. Reduce the heat and simmer gently for 5–6 minutes, or until the fish is cooked.
11. Serve hot with steamed rice.