King Fish (Surmai): Indo-Pacific king Fish or popularly (spotted) seer fish (Scomberomorus guttatus) is a sea fish among the mackerel variety of fishes. It is found in around the Indian Ocean and adjoining seas. It is a popular game fish, growing up to 45 kg. It is very popular among the countries of the Indian subcontinent including India, Sri Lanka and Bangladesh.
Approximate Quantity: 8-10 Slices Per Kg.
Note: Nutritive value / 100 g of raw ingredients
500 grams SURMAI
1 tsp - Cumin seeds
2 tsp - Coriander seeds
4/5 - Whole dry red chillies
3 tbsp - Oil
1/2 tsp - Turmeric powder
2 - medium Onions
1 - medium chopped Tomato
1 1/2 tbsp - Tamarind pulp
3/4 cup scraped,Coconut
6/8 - Black peppercorns
Salt as per taste
Chopped coriander leaves for garnish
Wash and cut fish fillets into one inch sized cubes.
Lightly roast cumin seeds and coriander seeds and grind them into a powder with dry red chillies.
Apply salt, turmeric powder and the ground powder to the fish cubes and keep aside.
Chop one onion. Soak tamarind in two tablespoons of water and squeeze to get pulp.
Grind the other onion with coconut and black peppercorns into a coarse paste.
Heat oil in a pan, add chopped onion and saut till lightly browned.
Add tomato and saut till oil leaves the sides.
Add the coconut paste and cook on high heat for a minute.
Add two cups of water and bring the gravy to a boil.
Add fish pieces and cook on medium heat for five to six minutes.
Add tamarind pulp, adjust salt, stir and simmer for five minutes.