Entree: India – Mumbai & Konkan – सुरमई ➤ Surmai (Kingfish seared and simmered in a tangy coconut-and-spice curry typical of the Konkan coast)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 1.5 lb (680 g) surmai (kingfish) steaks, about 4 pieces
- 1 tsp (5 g) salt for fish
- 1/2 tsp (2.5 g) turmeric powder, divided
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 1 tsp (5 g) mustard seeds
- 8–10 curry leaves
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 4 cloves garlic
- 1.5 in (40 g) piece fresh ginger
- 2–3 green chilies, slit (adjust to heat)
- 5–6 dried red chilies, seeds removed for milder heat
- 1 tsp (2 g) cumin seeds
- 1 tbsp (6 g) coriander seeds
- 1/2 tsp (1 g) black peppercorns
- 1 cup (80 g) freshly grated coconut (or 3/4 cup (75 g) desiccated coconut rehydrated)
- 1/4 cup (60 ml) water for grinding
- 6 kokum petals (or 1 tbsp (15 g) tamarind pulp)
- 1 cup (240 ml) coconut milk (thin), plus extra if needed
- 1 tsp (5 g) jaggery or brown sugar (optional)
- Salt to taste
- 2 tbsp (30 ml) fresh cilantro, chopped, for garnish

Instructions

1. Pat fish steaks dry, rub with 1/4 tsp (1.25 g) salt and 1/4 tsp (1.25 g) turmeric; set aside to rest 10 minutes.
2. Lightly toast cumin seeds, coriander seeds, and peppercorns in a dry skillet over medium heat until fragrant, about 1–2 minutes; remove and cool.
3. Grind toasted spices with grated coconut and 1/4 cup (60 ml) water into a smooth paste; set aside.
4. Heat 2 tbsp (30 ml) oil in a wide pan over medium-high. Add mustard seeds; when they sputter, add curry leaves and sliced onion. Sauté until onion is soft and begins to brown, 6–8 minutes.
5. Add garlic, ginger, green chilies and dried red chilies; cook 2–3 minutes until aromatic. Stir in remaining 1/4 tsp (1.25 g) turmeric and the coconut-spice paste; fry 3–4 minutes, adding a splash of water if it sticks.
6. Pour in 1 cup (240 ml) coconut milk and bring to a gentle simmer. Add kokum petals (or tamarind pulp) and jaggery if using; simmer 5 minutes, adjust salt.
7. In a separate skillet, heat remaining 1 tbsp (15 ml) oil and sear fish steaks 1–2 minutes per side just to color (they will finish cooking in the curry).
8. Gently slide seared fish into the simmering curry, spoon sauce over the pieces, cover, and cook on low heat 6–8 minutes until fish is cooked through and flavors meld. If curry is too thick, add up to 1/2 cup (120 ml) water or more coconut milk.
9. Taste and adjust seasoning and tang (add a little more tamarind if needed). Garnish with chopped cilantro and serve hot with steamed rice or rotis.