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Manjiri Chitnis

C.K.P Style King Fish curry Recipe

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

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

Method
 

  1. Wash the Surmai/Kingfish /Mackerel steaks/ fillets
  2. Marinate fillets with red chilli powder, turmeric, salt, ginger-garlic paste, coriander – green chilli paste and set aside for at least 40 minutes
  3. 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
  4. Add the marinated fish and toss around in the hot oil for 30 seconds
  5. 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.
  6. Fresh fish cooks very quickly, do take care not to over cook the fillets
  7. Add salt as required bearing in mind that when the fish was marinated salt was used
  8. Squeeze the lime juice into the curry
  9. Garnish with finely chopped fresh green coriander (cilantro) leaves
  10. Serve with steaming hot boiled rice and allow yourself to enjoy this simple yet classic fish curry