Surmai Fish Curry
Servings - 2 - 3
INGREDIENTS
Fish - 700 grams
Ginger garlic paste - 1 tablespoon
Salt - 1/2 teaspoon
Turmeric - 1 teaspoon
Soaked dry red chili - 7
Onions - 25 grams
Coconut - 85 grams
Coriander powder - 25 grams
Cumin - 1 teaspoon
Turmeric - 1/2 teaspoon
Garlic cloves - 10 - 12
Ginger - 1 tablespoon
Tomato - 40 grams
Tamarind - 2 1/2 tablespoons
Water - 175 milliliters
Oil - 30 milliliters
Onions - 25 grams
Water - 250 milliliters
Green chili - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1/4 teaspoon
Thick coconut milk - 200 milliliters
Coriander - for garnishing
PREPARATION
- In a mixing bowl, add 700 grams fish, 1 tablespoon ginger garlic paste, 1/2 teaspoon salt, 1 teaspoon turmeric and mix it well.
- Marinate for 30 minutes.
- In a blender, add 7 soaked dry red chili, 25 grams onions, 85 grams coconut, 25 grams coriander powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, 10 - 12 garlic cloves, 1 tablespoon ginger, 40 grams tomato, 2 1/2 tablespoons tamarind, 175 milliliters water and blend it into a paste. Keep aside.
- Heat 30 milliliters oil in a heavy skillet, add 25 grams onions and fry till translucent.
- Then, add the blended mixture in it and mix it well.
- Now, add 250 milliliters water and mix it again.
- Bring it to a boil.
- Add 1 teaspoon green chili, 1 teaspoon salt, 1/4 teaspoon sugar and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Then, add the marinated fish and mix it well.
- Cook for 8 - 10 minutes on medium heat.
- Now, add 200 milliliters thick coconut milk and mix it well.
- Cook for another 5 - 7 minutes on medium heat.
- Remove it from heat.
- Garnish with coriander.
- Serve hot.
