Surmai Che Kalvan
Author: 
Cuisine: Indian
 
Ingredients
  • 500 gms Surmai (Seer) Fish cut into medium sized pieces
  • ½ tsp Turmeric Powder
  • Salt
  • 1 Cup=100gms Fresh Coconut (grated)
  • 1 large=100gms Onion (cut into lengths)
  • 1 large=85gms Tomatoes (cut into cubes)
  • 2 tbsp Red Chili Powder
  • ½-inch Ginger root
  • 10-12 Cloves of Garlic
  • 2 tsp Fennel Seeds
  • 1 tbsp Whole Coriander Seeds
  • 8-10 Whole Dried Red Chilies (Byadagi)
  • 1 tsp Mustard Seeds
  • 10-12 Curry Leaves
  • 4-5 Kokum rinds
  • ¼ th Fresh Coriander Leaves (chopped)
  • Cooking Oil
  • Salt
Instructions
  1. To start with, we have cut Seer Fish in large pieces. I like to use few pieces like fish head in my curry. Though these pieces are not as fleshy as others, it makes curry more flavorful and delicious.
  2. Put turmeric powder and salt. Coat well with fish slices. Keep fish slices aside for 15 mins.
  3. Meanwhile, we will make a masala paste. In a grinder jar put dry red chilies, Ginger-Garlic, Whole Coriander Seeds, Fennel Seeds, Onions, Tomatoes, dry red chili powder, grated coconut, water and grind into a fine paste. We have used ¾th Cup water while grinding masala paste.
  4. Heat 3-4 tbsp Cooking Oil in a pan. Put Mustard Seeds and allow it to splutter. Add Curry Leaves and Masala Paste and mix well.
  5. In this Masala paste, add some chopped Coriander Stems. Meanwhile, heat water for curry
  6. Cover and cook the masala on low heat. Remember to stir the masala intermittently.
  7. We have cooked Masala on low heat for 10 mins. Oil begins to ooze out from Masala paste.
  8. Add Hot water as per the desired consistency. We have added 3 Cups of hot water. Now, add salt to taste. Allow curry to boil on medium heat
  9. Now, add marinated fish to curry. Fish meat is very delicate, so give a gentle stir. Cover and Cook on low heat.
  10. We have cooked on low heat for 4 mins. Uncover now and give a gentle stir.
  11. Add Kokum rinds (shred while adding), add chopped coriander leaves. Cook uncovered for 2 mins
  12. After 2 mins, Surmai Che Kalvan-Surmai Curry is ready. Switch off the heat and keep covered until serving
  13. Relish with Roti, Rice flour Bhakri or Steamed Rice
  14. Tip: a) Medicinal properties of Turmeric Powder are well known. Turmeric has disinfectant and anti-bacterial properties. Always marinate the meat (fish, mutton, chicken) with turmeric powder. This will eliminate the bacterial growth in meat.
  15. b) Many times, we just store coriander leaves but discard its stems. These stems provide a different flavor and aroma to the dish. You can add chopped stems to soups, gravy preparations and chicken stock.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/surmai-che-kalvan/