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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
Course Main Course
Cuisine Indian
Servings 2 people


  • 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


  • 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