Surmai Fish Curry Goan Style

Ingredients

Curry Paste

• 2.5 tbsp Kashmiri chilli powder

• 1 tbsp coriander powder

• 2 tsp cumin powder

• 1 tsp turmeric

• ½ tsp fenugreek

• ⅜ tsp ground cloves

• 6 garlic cloves, minced

• 1 tbsp ginger, grated

• 2 tbsp tamarind puree

• ½ red onion, chopped

• 6 tbsp water

Curry

• 3 tbsp oil

• ½ tsp black mustard seeds

• ½ red onion, sliced

• 1 tbsp tomato paste

• ⅔ cup tomato pulp

• ⅔ cup water

• 400 ml coconut milk

• 1¼ tsp salt

• 1½ tsp sugar

• ¼ tsp chilli powder (optional)

• 2 green chillies, halved (optional)

• 1 tomato, chopped

• 600g surmai fish (kingfish) – cut into 1-inch steaks or cubes

To Serve

• Fresh coriander

• Green chillies (optional)

• Basmati rice

Preparation

1. Blend curry paste ingredients until smooth.

2. Heat oil in a pot; add mustard seeds and let them sizzle for 30 seconds.

3. Add sliced onion and cook for 2–3 minutes until softened.

4. Add the curry paste and cook for 3 minutes, stirring to release the spices.

5. Add tomato paste and tomato pulp; cook for 2 minutes.

6. Pour in coconut milk, water, salt, sugar, and optional chilli powder.
   Simmer for 2 minutes.

7. Add chopped tomato and green chillies; simmer for 3 minutes.

8. Add the surmai pieces gently.
   Cook on low heat for 6–8 minutes until the fish turns opaque and flakes easily.
   (Avoid stirring too much so the fish stays intact.)

9. Taste and adjust salt or tamarind if needed.

10. Serve hot with steamed basmati rice, garnished with coriander and green chillies.