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