Travels for Taste

Tales of travel and food with a touch of spice

CKP style King Fish fish curry

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CKP style King Fish fish curry

Leaving your home country and more importantly leaving behind your near and dear ones is never easy. I sorely miss a lot of things about my life back home and one of the things I miss most is lazy Sunday afternoons at my parent’s place. Like any typical teenager if you do move out from home during college years you would be better off dealing with moving out your parents after you get married but I never lived away from my parents and it was only after I was married that hubster and I moved into our own place, which happened to be very close to my mum’s!

CKP style Seer Fish Curry recipe

So most Sunday afternoons we would make our way to mum’s and Baba would be helping Aai cook our favourite Sunday meal of chicken curry and rice, or sometimes when he was in a mood for seafood he would go Supekar’s fish market and queue up for fresh Surmai (Marathi Surmai /सुरमई चे कालवण, Indo-Pacific king mackerel or popularly spotted seer fish-Scomberomorus guttatus), Pomfret and my fav fresh prawns Ummm!

Fresh Fish Market – Pune, Maharashtra, India

CKP Surmai Kalvan Recipe

This recipe for Surmai/Kingfish /Mackerel curry is his favourite and I love how Aai (means mother in Marathi my mother tongue)makes it so very delicious using a traditional hand me down recipe typical to the CKP community (Chandraseniya Kayastha Prabhu (CKP), is an ethnoreligious community of South Asia). We call it Surmaiche Kalvan (सुरमई चे कालवण) – Kalvan means curry in Marathi. If we were in Pune today I would most certainly have surprised Baba by cooking up a feast for him and Aai. Baba this post is for you and for Aai thank you for being the most parents anyone could ever ask for, the best childhood ever and for believing in us, for being the strong presence every girl wants her father to be. I love you more than words can say Baba and I miss you heaps and tons!

सुरमई चे कालवण

CKP Style King Fish curry Recipe

C.K.P Style King Fish curry Recipe

Manjiri Chitnis
Heirloom reipe for an authentic recipe from Maharashtra, India from the C.K.P community – King Fish curry Recipe
5 from 2 votes
Print Recipe
Course Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 4 medium-sized Surmai ( King Fish/ Seer Fish) fillets
  • 3 tbsp Coriander and Green chilli paste
  • 2 tsp Ginger – Garlic paste
  • 2 tsp Red Chilli powder
  • 1 1/2 tsp Turmeric
  • 4 cloves Garlic cloves with skin on
  • 3 tbsp Grated Coconut
  • 1 small pinch Asafoetida/Hing
  • 2 tbsp Refined Oil
  • 1/4 Lime Juice
  • Salt to taste
  • Fresh coriander a tiny palmful washed and finely chopped for garnishing

Instructions
 

  • Wash the Surmai/Kingfish /Mackerel steaks/ fillets
  • Marinate fillets with red chilli powder, turmeric, salt, ginger-garlic paste, coriander – green chilli paste and set aside for at least 40 minutes
  • Heat oil in a saucepan, add a pinch of asafoetida and then add the crushed garlic cloves with their skins on and as they start to brown
  • Add the marinated fish and toss around in the hot oil for 30 seconds
  • Add the finely grated fresh coconut, stir in enough water to ensure that the curry is the right consistency, not too thick and cook on a low flame with lid for about under 5 minutes.
  • Fresh fish cooks very quickly, do take care not to over cook the fillets
  • Add salt as required bearing in mind that when the fish was marinated salt was used
  • Squeeze the lime juice into the curry
  • Garnish with finely chopped fresh green coriander (cilantro) leaves
  • Serve with steaming hot boiled rice and allow yourself to enjoy this simple yet classic fish curry
Keyword Surmai Curry

Washed fresh fillets of King Fish or Surmai or Seer Fish


This is another fabulous recipe that originates from the western coast of India, the Konkan coastline, dotted by beautiful coconut trees, the coastline is abundantly blessed with fresh seafood and natural scenic beauty read beautiful beaches with soft sands and plenty of sunshine. A lot of people would also add tamarind paste to the curry but we do not. Tamarind trees are also found in abundance

If you are looking for fresh Kingfish in London the best place to find it is at supermarkets like H-Mart. The Kingfish that you will get here is from the North  Atlantic waters. You can also buy Wahoo steaks from Wing Yip but the taste is not as pronounced and the flesh is not as tender, besides wahoo steaks are bigger and need more seasoning and should be consumed on the same day to enjoy flavours which are at their best in a freshly made fish curry. I’d say they taste better in a curry than fried and if you do fry them do add a large squeeze of lime after you have fired them. Since the Kingfish belongs to the Mackerel family, the mackerel will take all these marinade flavours beautifully and works well both fried and in a curry Konkani style.

My traditional CKP Surmai kalvan/curry recipe works well with pomfret too.

EXPLORE MORE RECIPES FROM MAHARASHTRA, INDIA:

Kairee Panhe/ Raw Mango Summer Cooler/Aaam Ka Panna

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It’s almost 40 degrees Celsius in the afternoon in Pune nowadays, summer is at it’s peak, one needs to keep the mind and the body in sync and cool, at times like this a chilled summer drink and that too one made from raw mangoes is a treat, more so if it’s made by my old mother who is recovering from knee replacement surgery and is walking around using a walking stick. She is just waiting to get back on her feet and go into the kitchen and cook up stuff but under strict orders from her doc can only do so about once in 2 days.

Growing in Mumbai , summer holidays were great fun with my cousins around, mum always made loads of this concentrate from raw mangoes and it was such a treat to come home all sweaty and panting and drink tall glasses of this tangy cooler doused with ice cubes of various animal shapes 😉 aaahhh summer holidays!

Kairee Panhe / Aam Ka Panna / Indian Raw Mango Cooler

Manjiri Chitnis
Traditional Indian Raw Mango Cooler, a firm favourite in our household
Print Recipe
Course Drinks
Cuisine Indian

Equipment

  • 1 Pressure Cooker / Electric Cooker / Saucepan with Lid
  • 1 Strainer
  • 1 Large Glass bottle to store

Ingredients
  

  • 4 Raw Mangoes
  • Sugar as needed
  • Green Cardamon /elaichi powder
  • Freshly ground black pepper powder
  • Aniseed/ Vilayati Saunf

Instructions
 

  • Pressure cook the raw mangoes by allowing for 2 whistles to happen. Then drain the water and allow them to cool
  • Once these are boiled and have cooled down, peel the mangoes and collect all the lovely green pulp in a saucepan
  • The sugar proportion to be added is 3 times the quantity of the pulp, so if the pulp of these 4 mangoes were to fit into a small bowl of about 200gms capacity sugar would be 600 gms
  • Stir in the sugar into the pulp and keep stirring until it is completely dissolved
  • Add a large spoon of elaichi powder,some freshly ground black pepper,some aniseed ground  – green Cardamom powder and give this mix a stir in the mixer for just about a minute
  • Store in a glass jar in the fridge. Do not freeze
  • Remember never to add salt to this mixture , only while preparing the drink from the concentrate add salt in the glass
  • While preparing the cooler, add 2 spoons of the raw mango concentrate and add a pinch of salt to this, top this up with cold water and strain after mixing to remove any strands from the pulp, then add ice cubes, dress it up with a spring of mint if you will and drink up this homemade goodness! aaahh! Summer!

I picked these raw mangoes from my granny’s garden , they look stunning don’t they ?

EXPLORE MORE RECIPES FROM MAHARASHTRA, INDIA:

FIND BELOW A LIST OF INDIAN RECIPES ON MY BLOG, SOME TRADITIONAL, SOME FUSION, AND MANY REGIONAL FAVOURITES!

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