KING FISH RECIPE | SURMAI FISH CURRY MASALA | VANJARAM FISH RECIPE

King Fish Recipe | Surmai Fish Curry Masala | Vanjaram Fish Recipe | Seer Fish Curry | Surmai Fish Curry | Surmai Fish Curry Recipe | King Fish Curry Recipe | Vanjaram Fish Curry | Fish Gravy Recipe | Fish Curry Recipe Ingredients for Surmai Fish Curry: (Tsp- Teaspoon; Tbsp- Tablespoon ) Fish Steaks - 500 gms (King Mackerel/Surmai/Vanjaram) For the Masala Paste: Coriander Seeds- 1.5 tsp Cumin Seeds- 1.5 tsp Kashmiri Chillies- 5 Black Peppercorns- 8 Tamarind Juice/Pulp- 4 tbsp Salt- 1/2 tsp Spice Powders: Turmeric Powder- 1/2 tsp Red Chilli Powder- 1 tsp Other Ingredients: Grated Onion- 2 small (100 gms) Green Chillies, slit- 3 Ginger Garlic paste- 1.5 tsp Coconut Milk- 1 US cup measure Salt- 3/4 tsp Groundnut Oil or any white oil - 3 tbsp Coriander leaves, chopped- 3 tbsp Preparation: Take thick steaks/fillets of King Fish/Surmai. Wash and pat dry. Set aside. Dry roast the Coriander seeds, Cumin seeds, Black Peppercorns & Kashmiri Chillies in a pan on low heat for 2-3 minutes. Set aside to cool. Soak small lemon sized tamarind in water to take out pulp/juice. Once soaked, take out 4 tbsp juice from it. You can use readymade tamarind pulp too but use less quantity since that tends to be very sour. To make the Masala Paste, add the roasted & cooled spices in a grinder and grind to a coarse powder. Now add the tamarind pulp and 1/2 tsp salt. Grind it to a smooth paste by adding 3-4 tbsp water. Grate the onions and slit the green chillies. Prepare the coconut milk by blending together coconut pulp with water. Strain the coconut using a cloth or sieve/strainer. You can also use readymade coconut milk. Process: Heat the groundnut oil in a pan and add the slit green chillies. Give a stir and add the grated onion. Mix and fry on medium heat for around 5-6 mins till onion changes colour. Now add the ginger garlic paste, give a mix and fry on low heat for 2 mins. Add the Masala paste (made in the grinder) and mix it well. Add the turmeric & red chilli powders and fry on medium heat for 4-5 mins till oil separates. Now add 1 cup coconut milk and 200 ml water and give a mix. Add 3/4 tsp salt. Cook on low heat for around 2-3 mins till oil separates. Give a mix and add the King/Surmai fish steaks and give a gentle stir. Cover & cook on low heat for around 15 mins. Shake the pan gently to mix. Garnish with chopped coriander leaves and simmer for around 2 mins. Serve with white rice. #kingfishrecipe #surmaifishcurry #vanjaramfishcurry #fishcurry #spiceeatsrecipes #spiceeatsfishcurry