Surmai Fish Curry,सुरमई फिश करी

Friends today  I will share taste & Delicious recipe -

Surmai Fish Curry

There are so many iterations of fish currey, you might get lost figuring out which is the best to try first. This traditional fish curry recipe is made with whole paanch phoran seeds and gets a bit of a kick from red chilies. The ingredients used here show a mix of both eastern and northern Indian culinary influences, so it's a good place to start before graduating to regional specialties like surmai,(King fish),Goan or Mangalorean fish curries.
Serve it on a bed of hot plain boiled rice.

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Ingredients :

surmai fish (king fish)-750 gm

7 - 8 methi seeds

2 medium size tomato

1 inch of Ginger

7 - 8 garlic

3 green chilli

1/2 cup coriander leaves

salt as per taste

1/4 tsp turmeric powder

1 tsp kashmiri red chilli powder

1 tsp coriander cumin powder

4 - 5 rachit or kokam

3 tbsp  cooking oil

Total:35 mins
Prep:10 mins
Cook:25 mins
Yield:4 servings

Preparation

1.Cut in ring slice and clean twice.
2.for maginated, add turmaric powder  and salt and mix well or coated fully.
3.make ready paste by tomato greated.
4.make garlic and gingar paste.
5.make ready with paanch phoran.

Steps to Make It

1.Heat the oil in a wide heavy-bottomed pan.
2.add the paanch phoran, When they stop spluttering,
3. add the onion paste and fry until light brown.

4.Add the ginger and garlic pastes and fry for 3 to 4 minutes.

5.Add the tomato and spice paste and fry until the oil begins to separate from the masala.

6.Add 2 cups of hot water and the tamarind pulp to the masala and mix well.

7.Bring the gravy to a boil and then simmer.

8.Gently add the fish to the gravy and cook until done.

9.finealy add gram masala and chopped coriander and gentle stir it's.

Garnish with chopped coriander and serve hot with plain boiled rice.

Tips

This curry tastes best with surmai,rohu, but you can use any fish with firm, white flesh.To add a fresh finish to the dish, squeeze some lime juice on top before serving.Instead of plain rice, serve the curry over basmati rice and top with thinly-sliced white onion.If the dish seems too "seedy," grind all of the whole seeds in the paanch phoran, or use pre-ground spices.

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