Last Updated on 2 months by Neha Deshmukh

King Fish Curry Recipe – Authentic Indian Spiced Fish Delight

Introduction

Oh, fish curry. Is there anything more comforting? This King Fish Curry (also known as Surmai Curry) is a family favorite, and honestly, it’s one of the first Indian fish dishes I really mastered. I remember making it for my friends in college – they were instantly hooked! It’s a beautiful blend of aromatic spices in a creamy, flavorful sauce, and it’s surprisingly easy to make. Get ready to transport your kitchen to the coasts of India!

Why You’ll Love This Recipe

This King Fish Curry isn’t just delicious; it’s also:

• Quick & Easy: Ready in under 30 minutes, perfect for a weeknight meal.
• Flavorful: A beautiful balance of spices creates a truly authentic Indian taste.
• Healthy: King fish is packed with omega-3 fatty acids, and the curry is full of nutritious spices.
• Versatile: Easily adaptable to your spice preference – mild, medium, or hot!

Ingredients

Here’s what you’ll need to create this amazing King Fish Curry:

• 5 king fish steaks, washed and patted dry (about 150-200g each)
• 0.5 tbsp ghee (or vegetable oil)
• 1 medium onion, sliced thinly
• 1.5 inch ginger, pounded
• 2 cloves garlic, pounded
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 0.25 tsp cardamom powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 0.5 tsp garam masala powder
• 2 tomatoes, ground (about 1 cup)
• 2 tbsp cooking cream
• Salt to taste
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Ghee: Seriously, don’t skip the ghee if you can help it. It adds a richness and flavor that oil just can’t match. But if you’re avoiding it, vegetable oil works too.
• Spice Powders: Freshness is key! Make sure your turmeric, red chilli, cardamom, cumin, coriander, and garam masala are relatively recent. They lose their potency over time.
• King Fish (Surmai): This firm, white fish holds up beautifully in the curry. It doesn’t flake apart easily, which is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a saucepan over medium heat. Let it melt and shimmer – that’s when you know it’s ready.
2. Add the sliced onions and sauté until they turn a lovely golden brown. This takes patience, but it’s worth it for the sweetness they develop.
3. Now, add the pounded ginger and garlic. Cook for a minute until fragrant. Then, sprinkle in the turmeric powder, red chilli powder, cardamom powder, cumin powder, coriander powder, and garam masala powder. Cook for another minute, stirring constantly, until everything is beautifully fragrant. This is where the magic happens!
4. Pour in the ground tomatoes and cook until the oil starts to separate from the mixture. You’ll see it bubbling and glistening – that’s how you know it’s ready.
5. Gently add the king fish steaks to the pan with about ½ cup of water and salt to taste. Bring to a simmer, cover, and cook until the fish is tender and flakes easily with a fork. This usually takes about 8-10 minutes, depending on the thickness of your steaks.
6. Finally, stir in the cooking cream and cook for another 5 minutes. This adds a lovely richness and smoothness to the curry.
7. Garnish generously with fresh coriander leaves before serving.

Expert Tips

• Don’t overcrowd the pan with the fish. Cook in batches if necessary to ensure even cooking.
• Pounding the ginger and garlic releases their flavors more effectively than mincing.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different!

Variations

• Vegan Adaptation: Substitute the ghee with vegetable oil and the cooking cream with coconut cream for a delicious vegan version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Medium: Use the ½ tsp as indicated in the recipe.
  • Hot: Add an extra ¼ tsp of red chilli powder or a pinch of cayenne pepper.

Regional Variations

Coastal Indian cuisine is incredibly diverse. In some regions, you might find this curry made with tamarind for a tangy twist. Others add mustard seeds to the tempering for a bit of extra bite. My grandmother used to add a pinch of fenugreek leaves – it’s delicious!

Serving Suggestions

This King Fish Curry is best served hot with:

• Steamed rice (basmati is my go-to!)
• Roti or naan bread for soaking up all that delicious sauce.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What type of fish can I substitute for King Fish?

You can use other firm white fish like cod, halibut, or snapper. Pomfret is also a great option if you can find it.

Can I use tomato paste instead of ground tomatoes?

Yes, you can! Use about 1/2 cup of tomato paste and add a little extra water to achieve the desired consistency.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the best way to pound ginger and garlic for this recipe?

Use a mortar and pestle for the best results. If you don’t have one, you can use the flat side of a knife.

Can this curry be made ahead of time?

Yes, you can make the curry base (up to step 5) ahead of time and store it in the refrigerator for up to 24 hours. Add the fish and cream just before serving.