Authentic Malvani Surmai Fish Curry for 2 People | Made with Masoi Malvani Masala
Masoi Foods
Malvani Surmai Fish Curry is an authentic Maharashtrian coastal recipe known for its rich coconut-based gravy, balanced tanginess, and aromatic spices. This easy homemade fish curry for 2 people combines freshly prepared Malvani masala paste with Masoi Malvani Masala to create a flavorful, restaurant-style curry at home.
Quick Info
Serves: 2 People
Prep Time: 45 Minutes (including marination and soaking time)
Cook Time: 30 Minutes
Total Time: 1 Hour 15 Minutes
Difficulty: Easy to Moderate
Cuisine: Maharashtrian Coastal (Malvani)
Ingredients
Main Ingredients
For Marinating the Fish
- Surmai (King Fish), cleaned and cut into pieces – 350 g
- Turmeric powder – ½ tsp (1.5 g)
- Kokum extract – 1 tbsp (15 ml)
- Salt – ½ tsp (3 g)
For the Malvani Curry Paste
- Freshly grated coconut – 80 g (1 cup)
- Onion – 100 g (1 medium)
- Tomato – 150 g (1 large)
- Sankeshwari dried red chillies – 7 pieces
Note: If Sankeshwari chillies are unavailable, use 7 Bedgi chillies.
- Coriander seeds – 1 tbsp (8 g)
- Cumin seeds – 1 tsp (2 g)
- Garlic cloves – 5 cloves (15 g)
For the Curry
- Refined oil – 3 tbsp (45 ml)
- Turmeric powder – ⅛ tsp (pinch)
- Masoi Malvani Masala – 1½ tbsp (15 g)
- Kokum petals – 3 pieces
- Salt – 1 tsp (5 g)
- Water – 450 ml
- Fresh coriander leaves, finely chopped – 1 tbsp (5 g)
Masoi Spices Used
- Masoi Malvani Masala – 1½ tbsp (15 g)
Step-by-Step Method
Step 1: Marinate the Fish
Place 350 g Surmai pieces in a bowl. Add ½ tsp turmeric powder, 1 tbsp kokum extract, and ½ tsp salt.
Mix gently until all fish pieces are evenly coated.
Cover and rest for 30 minutes.
Time: 2 minutes active + 30 minutes resting
Flame: Not Applicable
Visual Cue: Fish develops a light yellow coating.
Stirring: Mix gently once.
Step 2: Soak the Chillies and Coriander Seeds
Place 7 Sankeshwari chillies and 1 tbsp coriander seeds in warm water.
Soak for 15 minutes.
Time: 15 minutes
Flame: Not Applicable
Visual Cue: Chillies become soft and slightly swollen.
Stirring: Not required.
Step 3: Prepare the Malvani Curry Paste
Drain the soaked chillies.
Add soaked chillies, coriander seeds, cumin seeds, grated coconut, chopped onion, chopped tomato, and garlic cloves into a mixer jar.
Grind into a smooth paste.
Add 2–3 tbsp water only if required.
Time: 5–7 minutes
Flame: Not Applicable
Visual Cue: Smooth orange-red coconut masala paste without large chunks.
Stirring: Not required.
Step 4: Cook the Masala Base
Heat 45 ml oil in a deep steel pot on medium flame.
Add the prepared masala paste.
Add a pinch of turmeric powder.
Cook while stirring every 30–40 seconds.
Time: 10–12 minutes
Flame: Medium
Visual Cue: Masala thickens and oil begins separating around the edges.
Stirring: Continuous intermittent stirring.
Step 5: Add Masoi Malvani Masala
Add 1½ tbsp Masoi Malvani Masala.
Mix thoroughly and sauté.
Time: 2–3 minutes
Flame: Medium-Low
Visual Cue: Masala becomes aromatic and slightly darker.
Stirring: Stir continuously.
Step 6: Prepare the Curry
Add 450 ml of water and mix thoroughly.
Add 3 kokum petals and 1 tsp salt.
Bring to a gentle simmer.
Time: 6–8 minutes
Flame: Medium
Visual Cue: Curry becomes medium-thin and raw aroma disappears.
Stirring: Stir every 1 minute.
Step 7: Cook the Fish
Gently place the marinated Surmai pieces into the simmering curry.
Cook without vigorous stirring.
Time: 5–7 minutes
Flame: Low
Visual Cue: Fish turns opaque and flakes easily with a spoon.
Stirring: Gently swirl the pot if required.
Step 8: Finish and Garnish
Switch off the flame.
Add 1 tbsp chopped fresh coriander.
Allow the curry to rest for 2 minutes before serving.
Time: 2 minutes
Flame: Off
Visual Cue: Fresh coriander remains bright green on the surface.
Stirring: Very gentle stir.
Masoi Tip
- Avoid overcooking the fish. Simmer the curry first, then add the Surmai and cook on a low flame for 5–7 minutes or until it flakes easily. This helps maintain a tender texture and prevents the fish from becoming dry.
- For authentic coastal flavour, soak 4–5 kokum petals in warm water for 10 minutes and add the kokum-infused water before adding the fish. This improves flavour depth and balances the tanginess.
- Stir gently after adding fish. Excessive stirring can break the Surmai pieces and affect texture and presentation.
- During mango season, add a few pieces of raw mango to enhance natural tanginess and create better flavour balance in the coconut-based gravy.
Frequently Asked Questions
Can I make Malvani fish curry without coconut?
Yes. You can prepare a spicy onion-tomato gravy instead of using coconut. Finely chopped or pureed onions and tomatoes provide thickness, texture, and flavor while maintaining a delicious curry base.
How can I make a thick, creamy Malvani fish gravy without adding too much oil?
Increase the coconut-onion paste to approximately 3–3½ tbsp more than the recipe quantity while keeping the oil unchanged. The coconut naturally thickens the gravy and creates a richer texture.
Can I use tamarind instead of kokum?
Yes. Use 1 tsp thick tamarind paste or tamarind extract prepared from a lime-sized ball of soaked tamarind. Add it to the curry before adding the fish and simmer for a few minutes.
How long can Malvani fish curry be stored?
The prepared fish curry is best consumed within 1 day when refrigerated. The coconut-onion masala paste can be stored in an airtight container in the freezer for up to 1–2 weeks.
What should I serve with Malvani fish curry?
Malvani fish curry pairs best with steamed rice, rice bhakri, and solkadhi.