| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
For the Curry Paste
- 2 Onions medium-sized
- 1 Tomato medium-sized
- ¾ cup coconut grated
- 6 Cloves garlic
- 8 Chilies Kashmiri Red
- 1 tsp Coriander Seeds
- 1 tsp Peppercorns whole
- 1 Tamarind marble-sized Ball
For the Curry
- 600 grams Seer Fish Surmai or Kingfish
- 1 tsp turmeric powder
- 1 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- Handful Curry leaves
- Coriander leaves
Ingredients
For the Curry Paste
For the Curry
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Instructions
- Wash and clean the fish properly. Then rub the steaks with turmeric and keep them aside.
- Take a grinder and add onions, tomatoes, grated coconut, garlic, Kashmiri red chillies, coriander seeds, peppercorns, and tamarind. Add a little water and grind these ingredients into a smooth paste.
- Take a pan and add coconut oil to it. Heat it over medium flame. Then add mustard seeds and once they start to splutter, add the curry paste. Cook it for 10 minutes while stirring in intervals.
- Gently slide the fish steaks into the pan and coat them with the curry paste. Add salt and ¾ cup of water and mix gently. Bring the fish curry to boil and let it simmer for 15 minutes. Once the fish is cooked, garnish with some coriander leaves and serve.
Recipe Notes
Recipe Tip
You can add slit green chillies if you want the curry to be spicier.
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Frequently Asked Questions
Can I make this curry in an earthen pot?
Yes. The traditional preparation was always done in an earthen pot. If one is available, then you can definitely make this curry in it.
What can I add to the curry if Tamarind is not available?
You can add soaked Kokum pieces to the curry if Tamarind is not available.