Preparation time 15 minutes

Cooking time 20 minutes

Total time 35 minutes

Serve 4

Type of Recipe: Main course, curry

Name of author: Asmi Kadam.

Ingredients:

• Fresh Surmai ( 4 pieces)
• For Masala paste:
• One chopped onion
• 2 green chili
• 6 to 7 dry red chillies ( Bedgi mirchi)
• 6 to 7 garlic
• ½ inch ginger
• 1 teaspoon cumin
• 1 tablespoon coriander
• 1 teaspoon methi seeds
• 1 teaspoon black pepper
• 1 cup grated coconut
• 2 tablespoon oil
• Tamarind
• For Tadka:
• Curry leaves
• 2 chopped green chilies
• 2 chopped garlic
• Oil
• ½ teaspoon mustered seed
• ½ teaspoon turmeric
• Salt
• 2 to 3 glass water

Method:

Wash the fish pieces and marinate with salt and Turmeric.  Keep aside for some time.

Now prepare for masala paste. Heat a kadai on a medium flame.  Add some oil. Once oil heated add, Chopped onion, garlic, ginger and green chilli. Sauté for 5 minute then, add dry red chilies, cumin coriander seeds and methi seeds.  Keep stir it. Once onion and dry red chilies cook add grated coconut.  Mix well. Allow to cook for another 2 minutes.  Switch off the gas.

Once all this mixture cool down grind it with tamarind. Add water for grinding.  Make a fine paste.

Now will start to make Curry.

Heat a kadai in a low flame.  Add oil. Once oil heated, add mustard seed, chopped ginger and green chilies.  Then add masala paste.  Sauté well till 3 to 4 minutes on a slow flame.

Now add water. Mix well.  Allow to boil. Once boil come, add fish pieces and salt into the curry. Allow to cook on a medium flame for at least 10 minutes.

Once fish cook switch off the gas.

Serve this delicious Manglorian Surmai Fish Curry with rice.

Enjoy.

Have a wonderful day.

Thank you.