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| Main ingredients | King fish (surmai), Cumin seeds, Coriander seeds, Dried red chillies, Onion, Scraped fresh coconut, Black peppercorns, Tomato, Tamarind pulp |
| Cuisine | Maharashtrian |
| Course | Main course seafood |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 500 grams king fish (surmai) darnes, cut into 1 inch cubes
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 4-5 dried red chillies
- A pinch of turmeric powder
- 1 medium onion, roughly chopped
- ¾ cup scraped fresh coconut
- 6-8 black peppercorns
- 3 tablespoons oil
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- Salt to taste
- 1 tablespoon tamarind pulp
- Chopped fresh coriander leaves for garnish
Method
- Lightly roast cumin seeds and coriander seeds in a pan for 1 minute and grind them into a fine powder with red chillies and turmeric powder.
- Put the roughly chopped onion in a blender jar, add coconut, black peppercorns and ¼ cup water and blend to a coarse paste.
- Heat oil in a pan. Add onion, mix and saute till lightly browned. Add tomato, and salt, mix, and cook till soft and pulpy.
- Meanwhile, apply salt and the ground powder to the fish cubes and set aside for 5 minutes.
- Add ground paste to the onion-tomato masala and mix well. Cook on high heat for 1 minute.
- Add 2½ cups of water and bring the gravy to a boil.
- Add fish pieces, mix, cover and cook on medium heat for 5-6 minutes. Add tamarind pulp and simmer for 2-3 minutes.
- Serve hot garnished with coriander leaves.
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