Kingfish Curry Recipe- Authentic Indian Fish with Fennel & Spice

Last Updated on 4 months by Neha Deshmukh

Kingfish Curry Recipe – Authentic Indian Fish with Fennel & Spice

Hey everyone! If you’re anything like me, a good fish curry is pure comfort food. There’s just something about the flaky fish swimming in a rich, flavorful gravy that hits the spot every time. Today, I’m sharing my family’s recipe for Kingfish Curry – a dish that’s been passed down for generations and always brings back warm memories. I first made this on my own when I moved away from home, and it instantly made my little apartment feel a little more like… well, home!

Why You’ll Love This Recipe

This Kingfish Curry (also known as Surmai Curry) isn’t just delicious, it’s also surprisingly easy to make. The fennel powder adds a unique sweetness and aroma that you won’t find in your average fish curry. It’s a beautiful balance of spice, tang, and flavour. Plus, it’s a fantastic way to enjoy the benefits of healthy, flaky kingfish. Trust me, once you try this, it’ll become a regular on your dinner table!

Ingredients

Here’s what you’ll need to create this flavourful curry:

• 500 gm kingfish (Surmai), cut into bite-sized pieces
• 2 tsp chilli powder
• 1 tsp turmeric powder
• 1 tsp vinegar
• Salt to taste
• Pepper to taste
• 1 tbsp oil
• 1 strand curry leaves
• 1 tbsp oil
• 2 medium onions, finely chopped
• 2 green chillies, slit
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 medium tomatoes, chopped
• 1 tbsp coriander powder
• 0.5 tsp red chilli powder
• 0.5 tsp turmeric powder
• 0.5 tsp fennel powder (Saunf)
• 0.5 tsp garam masala powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Kingfish (Surmai): This is the star of the show! It’s a firm, white fish that holds its shape beautifully in the curry. You can find it fresh or frozen at most Indian grocery stores.
• Fennel Powder (Saunf): Don’t skip this! It adds a subtle sweetness and a lovely aroma. If you can’t find it pre-ground, you can easily toast fennel seeds and grind them yourself.
• Curry Leaves (Kadi Patta): These little leaves pack a huge flavour punch. They’re essential for that authentic South Indian taste. If you can find fresh ones, even better!
• Spice Levels: Indian cuisine is all about personal preference. This recipe is for a medium spice level, but feel free to adjust the chilli powder to your liking. Regional variations are huge too! Goan fish curries tend to be tangier, Kerala curries use coconut milk, and Mangalorean styles often include kokum for sourness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the fish: In a bowl, mix together the turmeric powder, chilli powder, vinegar, salt, and pepper to form a paste. Coat the kingfish pieces evenly with this marinade and let it sit for about 15 minutes. This helps the fish absorb all those lovely flavours.
2. Pan-fry the fish: Heat oil in a pan over medium heat. Add the curry leaves and let them sizzle for a few seconds. Gently add the marinated fish and fry on both sides until golden brown. Don’t overcrowd the pan – work in batches if needed. Once fried, set the fish aside.
3. Prepare the masala base: In another pan, heat oil. Add the chopped onions and green chillies, along with a pinch of salt. Sauté until the onions soften and turn golden brown.
4. Add aromatics: Stir in the ginger-garlic paste and cook for a minute or two, until the raw aroma disappears. This is key to building a flavourful base.
5. Incorporate tomatoes: Add the chopped tomatoes and cook until they break down into a thick, pulpy consistency.
6. Spice it up: Now for the magic! Add the coriander powder, red chilli powder, turmeric powder, fennel powder, garam masala powder, and salt. Cook the masala for a few minutes, stirring constantly, until it becomes fragrant. You’ll know it’s ready when the oil starts to separate from the masala.
7. Simmer: Add a splash of water (about ¼ cup) and cook the masala on low heat for 5-7 minutes, allowing the flavours to meld together.
8. Combine fish & masala: Gently add the fried fish to the masala, making sure each piece is coated without breaking it apart. Cover the pan and simmer for another 5 minutes, allowing the fish to absorb the flavours of the gravy.

Expert Tips

• Don’t overcook the fish! It should be flaky and tender, not rubbery.
• Adjust the amount of green chillies to control the heat.
• For a richer flavour, use a good quality oil.
• A little patience goes a long way when sautéing the onions – don’t rush this step!

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Substitute the kingfish with jackfruit or banana blossom for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: For a milder curry, reduce the amount of chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped Scotch bonnet pepper for a real fiery experience!
• Festival Adaptations: This curry is perfect for special occasions. It’s often served during Christmas in Goan households, Onam in Kerala, and Easter in Mangalore.

Serving Suggestions

Serve this Kingfish Curry hot with fluffy steamed rice or warm chapati. A side of cooling raita (yogurt dip) is also a great addition. A simple salad of sliced onions and cucumbers completes the meal perfectly.

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.

FAQs

Let’s answer some common questions:

• Is kingfish a healthy choice? Yes! Kingfish is a good source of protein, omega-3 fatty acids, and essential nutrients.
• What is the best way to remove fish bones from kingfish? Look for fillets that are already deboned. If you’re working with whole fish, use tweezers or fish bone pliers to carefully remove any remaining bones.
• Can I use a different type of fish in this recipe? Absolutely! You can substitute kingfish with other firm white fish like cod, halibut, or snapper.
• What is fennel powder and where can I find it? Fennel powder is made from ground fennel seeds and has a sweet, anise-like flavour. You can find it at most Indian grocery stores or online.
• How can I adjust the spice level of this curry? Start with a smaller amount of chilli powder and add more to taste. You can also remove the seeds from the green chillies to reduce their heat.

Enjoy! I hope this Kingfish Curry brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!