Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 6 | Flakes/Cloves | Garlic | For Mince masala |
| 1 | Medium | Onion | For grinding |
| 4 | Medium | Chillies Green | For grinding |
| 1 | units | Ginger | For grinding |
| 1 | units | Turmeric/Haldi | For grinding |
| 1 | Little | Tamarind | For grinding |
| 1 | units | Surmai* | Also called "Seer fish" |
| 2 | Medium | Chillies Green | For Mince masala |
| 1 | Nos | Coconut | To extract juice. |
| 2 | Nos | Tomatoes | For Mince masala |
| 1 | units | Ginger | For mince masala |
| A | Few | Coriander Leaves (Kothmeer) | for garnishing |
| 2 | Teaspoon | Ghee | for seasoning |
| A | Little | Salt | to taste |
| A | Little | Vinegar | to taste |
| 3 | Nos | Onions | For Mince masala |
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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