Sura Fish Fry Recipe – Kerala Style Coconut & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Sura Fish Fry Recipe – Kerala Style Coconut & Spice Blend

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style Sura Fish Fry. This isn’t just any fish fry; it’s a flavour explosion of coconut, spices, and that unique Kerala touch. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right. But trust me, the effort is so worth it!

Why You’ll Love This Recipe

This Sura Fish Fry is seriously addictive. It’s crispy on the outside, beautifully flaky on the inside, and packed with aromatic spices. It’s a relatively quick dish, perfect for a weeknight dinner or a special occasion. Plus, the combination of flavours is just divine – the sweetness of the coconut perfectly balances the heat of the chillies. You’ll be craving this one!

Ingredients

Here’s what you’ll need to make this delicious Sura Fish Fry:

• 0.25 kg Sura Fish (also known as Seer Fish or King Fish)
• 0.25 cup Onion, finely chopped (about 50g)
• 1 tablespoon Garlic, minced (about 15g)
• 2 tablespoons Coconut, grated (about 20g)
• 1 pinch Turmeric Powder (about 0.5g)
• 1 teaspoon Red Chilli Powder (about 5g)
• 1 teaspoon Roasted Jeera Powder (about 5g)
• 1 tablespoon Coriander Leaves, chopped (about 5g)
• 2 teaspoons Oil (about 10ml)
• 0.5 teaspoon Mustard Seeds (about 2.5g)
• Few Curry Leaves (about 8-10)
• 1 Green Chilli, slit (adjust to your spice preference)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Sura Fish: Sura fish (or seer fish/king fish) is a firm, meaty fish with a lovely flavour. It’s readily available in coastal regions of India, especially Kerala. If you can’t find Sura, you can substitute it with Kingfish or Spanish Mackerel.
• Kerala Coconut Oil: Traditionally, this dish is made with Kerala coconut oil. It adds a beautiful aroma and flavour. If you don’t have it, any good quality coconut oil will work, but try to find a cold-pressed variety.
• Green Chilli: I use a regular green chilli, but you can adjust the type depending on how spicy you like things. Bird’s eye chillies will give you a serious kick!
• Roasted Jeera Powder: Roasting the cumin seeds before grinding them really intensifies their flavour. I usually roast a big batch and store it in an airtight container. It’s a game changer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the fish thoroughly. Add a pinch of salt and turmeric powder, then rinse again. This helps remove any fishy smell.
2. Now, cook the fish in a kadai (wok) with a little water, turmeric, and salt until the texture changes. It shouldn’t be fully cooked, just firm enough to flake easily. Discard the skin and bones, then gently shred the flesh.
3. Heat the oil in the same kadai. Once hot, add the mustard seeds. When they start to splutter, add the curry leaves and green chilli.
4. Sauté the garlic and onions until they turn golden brown and fragrant. This is where the base of our flavour starts to build!
5. Add the shredded fish to the kadai and mix well.
6. Sprinkle in the turmeric powder and red chilli powder. Sauté on low heat until everything is nicely combined and the fish starts to dry out a bit.
7. Finally, add the grated coconut and roasted jeera powder. Sauté until lightly browned and everything is beautifully fragrant.
8. Garnish with fresh coriander leaves. Serve hot with rice!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Selecting Fresh Fish: Look for fish with bright, clear eyes and firm flesh. It shouldn’t smell overly fishy.
• Achieving the Right Texture: Don’t overcook the fish in the first step! You want it to flake easily, but not be dry.
• Preventing Spice Burn: Keep the heat on low when sautéing the spices. Burnt spices will ruin the flavour.

Variations

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

• Vegan Adaptation: Swap the fish for jackfruit or banana blossom! Marinate them in the same spice mix and follow the rest of the recipe. My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the amount of red chilli powder to your liking. If you’re sensitive to spice, start with half a teaspoon.
• Festival Adaptations: During Onam or Vishnu festivals in Kerala, some families add a pinch of asafoetida (hing) to the spice mix for an extra layer of flavour.

Serving Suggestions

This Sura Fish Fry is fantastic with:

• Steaming hot rice
• Kerala-style parotta (layered flatbread)
• A side of simple coconut chutney
• A cooling raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

1. What is Sura Fish and where can I find it?

Sura Fish, also known as Seer Fish or King Fish, is a popular fish in coastal India. You can usually find it at fish markets in coastal areas.

2. Can I use a different type of fish for this recipe?

Yes, you can! Kingfish or Spanish Mackerel are good substitutes.

3. How do I know when the fish is cooked through?

The fish is cooked through when it flakes easily with a fork and is no longer translucent.

4. Can I make the spice mix ahead of time?

Absolutely! You can mix the turmeric powder, red chilli powder, and roasted jeera powder in advance and store it in an airtight container.

5. What is the best way to roast jeera/cumin seeds at home?

Heat a dry pan over medium heat. Add the cumin seeds and roast for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Let them cool completely before grinding.

6. Can I use grated coconut instead of desiccated coconut?

Yes, fresh grated coconut is even better! Use about 2 tablespoons.