Surmai Stew

Mangalore - Goa - Seafood


Quantity Measure Ingredients Description:
1 units Surmai Also called "Seer fish"
1 Medium Onion For grinding
4 Medium Chillies Green For grinding
1 units Ginger (Adhrak) For grinding
Half Teaspoon Turmeric Powder For grinding
1 Little Tamarind For grinding
3 Nos. Onions For Mince masala
2 Medium Chillies Green For Mince masala
6 Flakes/Cloves Garlic (Lason, Losun) For Mince masala
2 Nos. Tomatoes For Mince masala
1 units Ginger (Adhrak) For mince masala
A Little Salt to taste
A Little Vinegar to taste
1 Nos. Coconut (Narial) To extract juice.
A Few Coriander Leaves (Kothmeer) for garnishing
2 Teaspoon Cooking Oil for seasoning. Fry half sliced onion

Method    -   Surmai = King Fish

Fish: Wash, cut and clean the fish.
Grind the masala from ingredients set aside for grinding.
Mince masala, from ingredients set aside for minced masala.

Grind coconut and extract thick and thin juice.

Warm the ghee in a pot and fry half onion sliced, then add the thin coconut juice, ground and sliced masala.  When the onion is soft put the fish, after five minutes add the thick coconut juice, salt and vinegar to taste.   Boil for five more minutes.

Note that thick coconut juice tends to curdle, if boiled too long.   The fish too splinters if over cooked.    If the masala is not cooked properly, it will taste raw, therefore, before adding fish and the thick juice, the curry should boil thoroughly and should be tasted for saltiness and sour taste.



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