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CKP style King Fish fish curry

June 16, 2014 by manjirichitnis 16 Comments

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 parents place. As 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 me 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.

Filed Under: C.K.P recipes, Food, Indian, Recipe Index, seafood Tagged With: aai, authentic Indian fish curry recipe, baba, CKP, fish curry recipes India, flavours of Konkan, fresh fish recipes, fresh seafood, H-Mart, Happy Fathers Day, Indian recipes, Indo-Pacific king mackerel, Konkan coastline, Mackerel, maharashtra, maharashtrians, Marathi, mother tongue, pomfret, prawns, Scomberomorus guttatus, sliceoffme recipes, spotted seer fish, Surmai, Traditional ckp recipes, travels for taste cooks, travelsfortaste recipes, Wahoo steaks, western coast of India, Wing Yip, सुरमई Curry

Masoorachi Aamti or Red Lentil Curry

January 23, 2012 by manjirichitnis 10 Comments

Masoorachi Aamti or Red Lentil Curry – Recipe adaptation from Mother, Mother in Law and a close CKP friend – Saai who loves to stir up some spicy CKP fare and generally succeeds at it 🙂

Ingredients:

  • 2 measures of Masoor Dal (Red Lentil) with their brown covers intact and whole
  • Mustard Seeds
  • 2-3 Garlic Cloves
  • Green chillies 2- 3
  • Curry leaves about 5-6
  • Jeera (Cumin Seeds) – tiny spoonful
  • Freshly grated soft white coconut
  • Goda Masala – mommy made is so much better than the one from the shops but well

(**This is a mix of various spices readily available in Asian Grocery stores it’s basically a mixture of dry coconut roasted with a mixture of at least 10 different spices, best of all it’s available to buy online at Red Rickshaw – previously called itadka.com

Refrigerate this pack to increase shelf life ,yayay so many tips from me, don’t YOU just LOVE me , if u better don’t just READ this make n slurp it all ALONE, drop me A LINE and thank meeeeeeeeeeeeeeee)

  • Coriander Powder
  • Ginger Garlic Paste

(Coriander and Chilli paste – 2 small sized bunches of coriander pureed with 2-3 green chillies – freeze and use on demand, handy and 1 of my 5 “save your face” purees for unwanted guests popping in at odd hours – the other 4 are listed at the end of this recipe)

  • 3 medium sized onion red – chopped fine
  • Asafoetida(Hing or Heeng)
  • Turmeric
  • Red Chilli Powder
  • Dhania Powder
  • Jaggery

Aamsul 2-3 soaked in lukewarm water to release it’s juices trapped inside the gorgeous maroon folds – Amsul – also called kokum or Garcinia indica, a plant in the mangosteen family (Clusiaceae)

  • Fresh leaves of Coriander chopped fine for dressing

 Process ( Once a Chemistry student and a retail employee stay that way forever , instead of “PREPARTION” I choose the word ”Process” which is drilled into a Retail Managers brain like young parents making their kids rote learn alphabets)

The masoor dal can be done 2 ways for stage 1 of this process, 1st is the short cut which I love as I suddenly get an urge mid evening to cook this typical CKP recipe to appease my urges to run to Heathrow n take the next flight to my parents home in Pune ,hummmmm, so we soak the masoor dal 2 measures feeds 2 adults with a ravenous appetite and leaves some to spare.

Then soak it in water for about 20 minutes , the traditional route is to soak the masoor for about 10 minutes and pressure cook with 1 or 2 whistles so that it doesn’t go too soft as it will not absorb the marvellous flavours of all the spices we are to add in the kadhai.

Heat 2 large generous tablespoons of oil in a wok, no weight watchers tip this huh? Indeed!

Add mustard seeds and wait for them to pop but please be carefull not to burn them, one classic error here is that there are 2 types of mustard seeds, one variety is slightly big and the other one is smaller n more packed with flavour according to my mother , I dare not disagree , the only reason I use the smaller variety is that it gives me an ego boost each time I do a phodni and don’t burn them.

Then add Asafoetida, crushed garlic cloves in their skin as the skin turns a tasty caramelised brown adding to the visual delight of the process of tempering a curry or dal! then when the garlic is starting to brown add the curry leaves , green chillies , jeera and then  a generous spoonful of the fresh grated coconut (fresh from froizen is fine by me too) then , stir in the goda masala – 2 generous teaspoons, coriander powder ,turmeric , a big blob of ginger garlic paste and coriander chilli paste and stir this wonderfully aromatic mixture till it starts to brown , then add the chopped onion  and stir it now n then , let the oil work its magic in the onion allowing it to brown so that it secrets it juices and adds the typical flavour that a powerfull pungent red onion has pack3ed inside each leaf ,umm , mouth salivating isn’t it by now reading this , it should that’s the whole point my friend .

Now when this mixture is nice and ready, drain the water from the soaked or boiled par-masoor dal and toss it into the kadhai, stir in enough water to cover the lentil n then some and cook it till it almost done, when your almost done pour in the water of the soaked amsool and the dunk the amsool in along with salt to taste and bring to boil.

Season with finely chopped fresh as ever coriander and serve piping hot with phulkas dripping with ghee (clarified butter) or the plain old boiled white rice.

As you lick your fingers n the plate don’t forget to thank your daddy for giving you an internet connection which allowed you to see my divine blog n stir up this delightfull dish !aww come on now did u really buy your laptop and your internet connection on your own ! Atta girl!

Key (reminds me of my Chemistry textbook in school years)

*C.K.P stands for Chandraseniya Kayastha Prabhu a sub section of the Maharashtrian community in India and they generally hail from the coastal regions and hence are rather partial to freshly grated coconut and amsool in their food, not to mention their love for fresh fish and mutton, oh yeah!

*Dal used loosely to refer to the uncooked Lentil and AMTI a Marathi word meaning cooked curry.

*Coriander = Cilantro

*Jeera – Cumin (what were you thinking?)

*Aamsul / Garcinia Indica – this is typical to the Konkan region in Maharashtra

*Phodni – Marathi for tempering

*Kadhai – Hindi and Marathi for Wok, easy or what?!

*Phulkas – Also called chapattis or the delightful Indian Bread soft and fluffy and fresh off the pan has ghee smeared on it to pack some punch a many many calories 🙂

The other 4 SAVE ME NOW pastes are:

* a garlic ginger coarse paste,

* Finely grated fresh white coconut paste,

* Tomato red onion puree -1:3,

*And the best one for last aye? – few onion chopped lengthwise n lightly roasted in a kadhai (wok) with fresh white coconut finely grated till they turn slightly brown , then churned into a paste in the mixer )

Pic 1 :The saucepan contains oil heated and then the asafoetida, cumin seeds, mustard seeds, then the garlic , chopped green chillies and curry leaves and last but the best one GODA masala

Pic 2 :Chopped red onion added to the mix

Pic 3: That’s the dal cooking

Pic 4 & 5: All done , the AROMA is filling my senses and transporting me into my MIL’s kitchen , I want to HUG her nowwwwwwwwwww

P.S: Will post pictures to compare the 2 sizes of Mustard seeds at a later date , I am now going to be too busy slurping my amti (dal) off the plate 🙂

Filed Under: Curry - Vegetarian, Food, Indian, Recipe Index, Vegetarian Tagged With: aamsul, allergic, amsul, amti, aromatic, asafoetida, Atyamala, birund, blog, boil, Bollywood, bread, busy, butter, calories, chillies, chukra, CKP, cloves, clusiaceae, coarse, coastal, coconut, cook, corainder, curry, dal, dance, dhania, dish, dried, easy, elastic, fast, food, food blog, garcinia indica, garlic, ghee, goda masala, green, Gujrat, heeng, Hindi, hing, hot, hug, hurry, internet, itadka, jaggery, jeera, juices, Kadhai, Karnataka, kokum, konkan, laptop, leaves, lentil, lick, link, Madame Tussads, Madhuri Dixit, maharashtrian, mangosteen, Marathi, masoor, men, MIL, moi, Murgal, Murgala, mustard, mutton, Orissa, palate, paste, phodni, phulkas, piping, pour, powder, process, Punampuli, Pune, pungent, Raktapurak, ratamba, Ratnagiri, raw, recipe, red, region, rice, Sanskrit, season, seeds, slurping, song, Tamil Nadu, tasty, tease, tempering, Tintali, tintidika, tomato, tumeric, turmeric, typical, Vrikshamla, waist, water, wax, wet, white, wiki, wok

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