King Fish (Surmai)

SizeWeight in KgWeight in GmCut OptionsApprox QtyPriceStock Status
As Per Catch2 To 3 Slices300 INROut of Stock

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.

92 63 20 1 - - - 92 161 2

Note: Nutritive value / 100 g of raw ingredients

Surmai Curry:


  • 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.

Now garnish with coriander leaves. Ready To Serve

Surmai Fry:


  • 6 SURMAI slices (net weight 250 g)
  • 1 tbsp - lemon juice
  • 1 cup (100 g) - rice flour
  • 200 ml - oil for frying
  • Salt as per taste
  • Chopped coriander leaves for garnish

 For Marinate:

  • 1/4 - tsp red chilli powder
  • 1 tsp - thick tamarind paste
  • 1/2 tsp - turmeric powder
  • 2 tsp - thick ginger - garlic paste (fresh and homemade)


  • Dip each marinated fish pieces over rice flour - coriander mix and coat well evenly.
  • Keep aside for 15 minutes.
  • Heat oil in a frying pan. Reduce heat to medium and deep fry fish pieces till golden brown color and crisp on both the sides (3 fish pieces at a time).
  • Drain and place on kitchen towel to absorb extra oil.

Now garnish with coriander leaves. Ready To Serve 

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