If you love seafood, Surmai (also known as King Fish or Seer Fish) will always have a special place on your plate. This fish is rich, meaty, and full of natural flavor. Today we’ll make a home-style Surmai Curry that tastes just like coastal kitchens — spicy, tangy, and creamy with coconut base.
It’s a simple recipe, but every spoon feels like magic. You don’t need to be an expert chef; just follow the steps carefully, and your kitchen will smell like a coastal restaurant.
Ingredients You’ll Need
For the Fish Marination:
- 500g Surmai (King Fish) slices, cleaned properly Buy Fresh Surmai King Fish in Ahmedabad
- 1 tsp turmeric powder
- 1½ tsp red chili powder
- Salt to taste
- 1 tbsp lemon juice
For the Curry Base:
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 1½ tbsp ginger-garlic paste
- 1 cup grated coconut (fresh or dry)
- 8–10 curry leaves
- 1 tsp mustard seeds
- 2 tbsp tamarind pulp
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 3 tbsp oil (preferably coconut oil)
- Salt to taste
- Water as needed
Step-by-Step Cooking Method
Step 1: Marinate the Fish
Clean and pat dry the Surmai pieces. In a bowl, add turmeric, red chili powder, lemon juice, and salt. Mix gently and coat each piece evenly.
Keep aside for 20–25 minutes. This helps the fish absorb flavor and removes any raw smell.
Step 2: Prepare the Coconut Masala
In a small pan, dry roast grated coconut until light brown. Then add a few curry leaves and roast for another minute. Let it cool slightly and grind it with little water into a smooth paste.
This coconut paste gives the curry that thick, coastal-style texture.
Step 3: Make the Base Masala
In a heavy-bottom pan, heat oil. Add mustard seeds, and when they splutter, add curry leaves. Then add chopped onions and sauté till golden brown.
Add ginger-garlic paste and fry till raw smell goes away.
Now add tomatoes and cook till they turn soft and oil separates from the mixture.
Add coriander powder, cumin powder, and a pinch of red chili powder. Mix well and cook for 1–2 minutes.
Step 4: Add Coconut Paste and Tamarind
Add the ground coconut paste and mix with the masala. Pour about 1½ cups of water and stir continuously so it doesn’t stick.
Add tamarind pulp, salt, and bring to a boil.
Lower the flame and let it simmer for 10–12 minutes. You’ll notice the oil floating on top — that’s when the curry is ready for the fish.
Step 5: Add the Surmai Fish
Gently add marinated fish slices into the simmering curry. Don’t stir too much or the fish will break.
Cover the pan and cook on low flame for 8–10 minutes. Surmai cooks very fast, so do not overcook it. Once the fish turns soft and flakes easily, switch off the gas.
Step 6: Final Touch
Sprinkle garam masala and garnish with fresh coriander. Rest it for 5–10 minutes before serving so the flavors settle down.
Your rich and aromatic Surmai Curry is ready to enjoy.
Serving Suggestion
Serve hot with steamed rice, neer dosa, or chapati. The tangy-spicy coconut gravy pairs beautifully with plain rice — a perfect Sunday lunch!
Chef Tips for Perfect Surmai Curry
- Always marinate the fish before cooking to enhance taste.
- Use fresh coconut if possible — it gives a sweeter and creamier flavor.
- Avoid stirring after adding fish; just swirl the pan lightly.
- For richer flavor, use coconut oil instead of regular oil.
- You can also add a few fenugreek seeds while frying for extra aroma.
Common Mistakes to Avoid
- Overcooking fish makes it chewy and dry.
- Don’t add too much tamarind — it can overpower the delicate taste.
- Avoid reheating fish curry many times; it’s best enjoyed fresh.
Preparation Time
- Prep Time: 25 minutes
- Cooking Time: 30 minutes
- Total Time: 55 minutes
Final Thoughts
Surmai Curry is all about balancing spice, tang, and richness. The combination of roasted coconut, tamarind, and aromatic spices makes it a truly royal dish.
Whether you’re from coastal Maharashtra, Goa, or Kerala, this version of King Fish Curry will surely remind you of home.
Try this once, and you’ll never want to order seafood from restaurant again.
