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"Easy Surmai fish gassi - www.kitchenmai.com"

Surmai gassi

A spicy, tangy seer fish curry from Mangalore
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Prep Time 7 mins
Cook Time 20 mins
Total Time 27 mins
Course Main Course
Cuisine Indian, Mangalorean
Servings 3

Ingredients
  

  • 450 grams Surmai or seer fish fillets
  • 1 big onion diced
  • 1 medium onion sliced
  • 5-6 cloves garlic
  • 2 tbsp tamarind pulp
  • 7-8 Byadagi chillies or any dried red chillies
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1/2 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 1 cup fresh grated coconut
  • 1 cup coconut milk
  • 1 tsp turmeric powder
  • 3-4 fresh green chillies optional
  • 1 sprig curry leaves
  • 2 tbsp coconut oil
  • salt to taste

Instructions
 

  • Wash the fish pieces and pat them dry using a kitchen towel. Rub some salt and turmeric powder on them and set aside
    Marinated surmai pieces
  • Using half a cup of water make a smooth, fine paste with the coriander seeds, cumin seeds, peppercorns, grated coconut, fenugreek seeds, garlic cloves, diced onions, turmeric powder and the dried red chillies
  • Heat a wok with the coconut oil and add the mustard seeds
  • When they splutter, add the sliced onions. Fry them until soft and translucent
    The soft and translucent cooked onions
  • Add the curry leaves, the prepared spice paste and mix well over medium heat. Fry until oil separates the pan and the paste dries out
    Frying the prepared masala paste with the onions
  • Add the coconut milk and cook for 3-4 minutes
    Adding coconut milk to the fried spice paste
  • Now add the tamarind pulp, salt, green chillies and a cup of water and let simmer for another 5 minutes
    The cooked coconut milk with the spices
  • Once the curry starts bubbling, add the fish pieces
    The bubbling fish curry
  • Let the fish cook in the curry. This should take around 7-8 minutes
  • Remove from heat and serve hot with steamed rice and some papad on the side!
    "Easy Surmai fish gassi - www.kitchenmai.com"

Notes

  • Coconut oil can be replaced with cooking oil of your choice. However, coconut oil add more flavour to the curry
  • Different fishes have different cooking time. So, when not using surmai or seer fish keep a check
  • Be mindful while adding salt to the gravy since the fishes would already have some from the marination
  • Check for taste of the gravy before adding the fish pieces. Too much of stirring to adjust for salt etc later on could result in broken fish pieces
  • The spice paste can be used to make chicken curry too. The recipe remains the same
Keyword Seer fish curry, Surmai fish gassi