AuthorArt Of CookingCategoryFish/ Sea Food, Fish/Sea food, Healthy, IndianThis Surmai Fish Gassi curry is Kerala style fish curry which is a blend of spices and coconut and coconut milk. Altogether it gives an amazing taste. Its simple and also, you can cook chicken in this gravy. This curry is a burst of flavors — spice, sour, sweet, creamy. Spice from the chilies, tamarind, sweetness and the creaminess from the coconut. And not to forget, the beautiful aroma the curry leaves impart. This mouth-watering dish is perfect for lunch and dinner parties at home. Fish is a good source of nutritional contents like omega-3 fatty acids, proteins, minerals, and vitamins The American Heart Association recommends eating fish at least two times per week as a part of a healthy diet. So we should try to have it.
Surmai Fish Gassi One of my favorite fish curries it is Kerala style — the surmai (seer fish) gassi. The star ingredient of this curry is the type of dry red chilies used. These are the Byadagi chillies — that gives this curry its distinct flavor and color. However, if you don’t find them you could replace them with the chillies that you have. Of course, this would alter the authentic taste, but you won’t be denying yourself a delicious fish curry. For the curry, you will need to make a spice paste – which is all you would need to do as far as prepping is concerned. So. it is a fairly quick and easy meal. I have used surmai for the curry but you could use prawns, Pomfret, Indian mackerel (bangra) as well. Surmai fish gassi would be a good option to prepare for the next dinner party or regular meal, paired with steamed rice.
Firstly make curry cut pieces of Surmai Fish and keep aside.
In a pan heat oil, add coriander Seeds,cumin Seeds, peppercorns, fennel seeds, mustard seeds, fenugreek seeds, red chillies. Roast all the ingredients and remove.
Heat a pan and add grated fresh coconut, roast till it turns light brown.
Now add garlic pods, sliced onions.Keep roasting till light brown.
Now in a mixer grinder add all the roasted ingredients with little water and grind to paste.Remove and keep aside.
In a pan heat oil add curry leaves sliced onions, cook till onions become light brown.Add little salt and keep cooking till brown.
Now add chopped tomatoes, add little water and cook till soft.
Now add the ground paste, salt to taste, mix well cover and cook till the oil separates from masala.
Open the lid and mix well.
Now add the fish pieces and mix again gently.
Add water, coconut milk.Cover and cook till the fish is done.
Open the lid and mix well, add tamarind pulp, chopped coriander leaves mix well and check the consistency of the gravy.
Serve hot with rice.
Ingredients
Directions
Firstly make curry cut pieces of Surmai Fish and keep aside.
In a pan heat oil, add coriander Seeds,cumin Seeds, peppercorns, fennel seeds, mustard seeds, fenugreek seeds, red chillies. Roast all the ingredients and remove.
Heat a pan and add grated fresh coconut, roast till it turns light brown.
Now add garlic pods, sliced onions.Keep roasting till light brown.
Now in a mixer grinder add all the roasted ingredients with little water and grind to paste.Remove and keep aside.
In a pan heat oil add curry leaves sliced onions, cook till onions become light brown.Add little salt and keep cooking till brown.
Now add chopped tomatoes, add little water and cook till soft.
Now add the ground paste, salt to taste, mix well cover and cook till the oil separates from masala.
Open the lid and mix well.
Now add the fish pieces and mix again gently.
Add water, coconut milk.Cover and cook till the fish is done.
Open the lid and mix well, add tamarind pulp, chopped coriander leaves mix well and check the consistency of the gravy.
Serve hot with rice.