Special Surmai Curry - A Flavorsome Coastal Delight

Ingredients: For the Curry:  500 gm (or 3-4 palm-sized slices) of kingfish (surmai), 1/2 tsp tamarind paste or 1 marble-sized tamarind dissolved in 1 tbsp water , 1 medium-sized onion, sliced , 1 green chili (optional) *see notes , 1 tsp vinegar (optional) *see notes 2 tbsp oil for frying ,1 tbsp chopped coriander for garnishing (optional)

For the Spicy Masala: 6-7 long dry red chilies (Bedgi), deseeded if preferred *see notes , 5 peppercorns (kali mirch) , 2 cloves (laung) , 1/2 inch cinnamon stick (dalchini) , 1 pod of cardamom (elaichi) , 1/4 tsp turmeric powder (haldi) ,1/2 tsp cumin (jeera) , 1/2 tsp mustard (rai) ,1/2 inch ginger ,6 flakes of garlic (Indian) with skin ,3 tbsp coconut milk powder or 3-4 tbsp grated coconut (optional) *see notes ,1/2 onion (optional) *see notes

Instructions: Start by washing and draining the kingfish slices in a colander. Grind all the ingredients mentioned in 'For the masala' to a fine paste, using a little water. Reserve the masala water from the mixer jar.

In a large pan or wok, heat the oil and fry the sliced onion until it turns golden brown. Add the green chili (optional) and fry until it becomes translucent. Now, add the ground masala paste and fry on low heat until the oil begins to separate from the masala.

Pour in the reserved masala water, salt to taste, tamarind juice, and vinegar (optional). Bring the gravy to a boil. Gently place the kingfish slices into the curry, ensuring they are submerged in the gravy. Cover and cook on medium heat for about 2-3 minutes.

Turn off the flame, garnish with chopped coriander (optional), and serve hot with steamed rice.

Recipe Notes: You can adjust the spiciness of the curry by altering the number of dry red chilies. Deseed them if you prefer a milder heat. You can also use Kashmiri chilies for their color and milder spice level.

If you prefer a less spicy curry, use more coconut milk powder or grated coconut. These ingredients help increase the quantity of gravy and balance the spice. Adjust the quantity based on your preference.

Large slices of kingfish should be handled carefully as they can break easily.

Conclusion: Special Surmai Curry is a testament to the vibrant and bold flavors of coastal cuisine. This dish's spicy and aromatic profile, combined with the succulent kingfish, creates an unforgettable dining experience. Whether you're a spice enthusiast or prefer a milder version, this recipe can be tailored to your taste. Embrace the culinary traditions of India's coastal regions with a plate of Special Surmai Curry, and savor the delicious journey it offers.