King Fish (Surmai) hot and sour curry

Posted by in Dinner, Fish, Healthy Living, Indian, Paleo

I find making fish fuss-free.  It is fast, easy and quick.  Unlike chicken and mutton one does not have to spend an hour or so cooking the meat.  My kids don’t like river fish, they hate bony fishes.  Anything that takes time and effort to eat does not hold their interest.  King Fish or Surmai has hardly any bones.

This hot and sour curry is something I learnt from a neighbour who hails from the coast.  I love it.

King Fish Hot and Sour
A gravy to go with rice for dinner
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3015 calories
283 g
770 g
94 g
294 g
15 g
3122 g
1034 g
111 g
0 g
66 g
Nutrition Facts
Serving Size
3122g
Amount Per Serving
Calories 3015
Calories from Fat 833
% Daily Value *
Total Fat 94g
144%
Saturated Fat 15g
77%
Trans Fat 0g
Polyunsaturated Fat 34g
Monounsaturated Fat 32g
Cholesterol 770mg
257%
Sodium 1034mg
43%
Total Carbohydrates 283g
94%
Dietary Fiber 40g
161%
Sugars 111g
Protein 294g
Vitamin A
184%
Vitamin C
1199%
Calcium
62%
Iron
109%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. King fish cut into fillets, 1 kg
  2. Cumin seeds 2 teaspoons
  3. Coriander seeds 4 teaspoons
  4. Dry red chilli 8-10
  5. Pepper corns 10
  6. Coconut scraped one and a half cup (I used dry)
  7. Onions 4 (2 chopped and 2 to grind)
  8. 2 tomatoes ground into puree
  9. Tamarind pulp, 1.5 tablespoon
  10. Salt and turmeric as per taste
  11. A handful of curry leaves (4-5)
Instructions
  1. Lightly roast cumin seeds and coriander seeds and grind them into a powder with dry red chillies. Apply salt, turmeric powder and the ground powder to the fish cubes and keep aside
  2. Peel all four onions. Chop two of them and chop your curry patta. Heat oil in a wok, fry the chopped onion and curry patta. If you are using tamarind pulp, this is the time to soak it.
  3. While your onions are frying, grind the coconut with black pepper and the remaining onions into a coarse paste. By this time your onion would be fried, add the tomato paste to the wok
  4. Add the coconut paste and cook on high heat until the smell of raw onion is gone. Add two cups of water and bring the gravy to a boil.
  5. Add fish pieces and cook on medium heat for five to six minutes. Add tamarind pulp, adjust salt, stir and simmer for five minutes
beta
calories
3015
fat
94g
protein
294g
carbs
283g
more
Desi Paleo http://cooking.ritulalit.com/

Method

Step 1

Lightly roast cumin seeds and coriander seeds and grind them into a powder with dry red chillies. Apply salt, turmeric powder and the ground powder to the fish cubes and keep aside

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Step 2

Peel all four onions.  Chop two of them and chop your curry patta.  Heat oil in a wok, fry the chopped onion and curry patta.  If you are using tamarind pulp, this is the time to soak it.

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Step 3

While your onions are frying, grind the coconut with black pepper and the remaining onions into a coarse paste.  By this time your onion would be fried, add the tomato paste to the wok

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Step 4

Add the coconut paste and cook on high heat until the smell of raw onion is gone.  Add two cups of water and bring the gravy to a boil.

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Step 5

Add fish pieces and cook on medium heat for five to six minutes. Add tamarind pulp, adjust salt, stir and simmer for five minutes.

This goes really well with steamed rice or with foxtail millets (My paleo substitute for rice)

2014-10-17 20.19.47

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