Sura Fish Recipe – Authentic Kerala Style Fish Fry with Ginger & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Sura Fish Recipe – Authentic Kerala Style Fish Fry with Ginger & Curry Leaves

Hey everyone! If you’re anything like me, you absolutely love a good fish fry. And this Sura Fish recipe? It’s a little slice of Kerala sunshine right in your kitchen. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and honestly, it’s become a family favorite. It’s fragrant, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any fish fry. It’s a Kerala-style delight, packed with the aromatic goodness of ginger, garlic, and curry leaves. The sura fish (or any flaky white fish) practically melts in your mouth, and the spices create a beautiful balance of flavors. It’s quick enough for a weeknight dinner, but special enough to impress guests. Plus, the smell while it’s cooking? Heavenly!

Ingredients

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

• 250 grams sura fish or any flaky fish (cod, basa, or tilapia work well too)
• ½ teaspoon salt (plus ¼ teaspoon for later)
• 1 tablespoon peanut oil
• ¼ teaspoon urad dal (split black lentils)
• ¼ teaspoon mustard seeds
• 2 sprigs curry leaves
• ½ inch ginger
• 5 garlic cloves
• 3 green chillies
• 1 cup chopped onions
• ½ teaspoon turmeric powder
• ½ teaspoon black pepper powder

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Sura Fish/Flaky Fish: Sura fish is traditional, but honestly, any flaky white fish will work beautifully. Cod, basa, or even tilapia are great substitutes. You want something that will hold its shape but fall apart easily with a fork.
• Urad Dal: These little split black lentils add a lovely nutty flavor and texture. You can find them at most Indian grocery stores. If you’re in a pinch, you can skip them, but they really do make a difference!
• Mustard Seeds: Don’t be scared when they start to splutter in the hot oil – that’s a good thing! It means they’re releasing their flavor.
• Curry Leaves: These are a staple in South Indian cooking. They have a unique, citrusy aroma. Fresh curry leaves are best, but you can sometimes find them frozen.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Season the fish pieces with ½ teaspoon salt and let them sit for about 10 minutes. This helps them firm up a bit.
2. While the fish is resting, let’s steam it! Steam the fish for 10 minutes on medium heat. Once it’s cool enough to handle, gently flake it with a fork. We don’t want mush, just nice, separate pieces.
3. Now for the flavor base. Crush the ginger and garlic into a coarse paste using a mortar and pestle. (A food processor works too, but there’s something special about doing it the traditional way, don’t you think?)
4. Heat the peanut oil in a pan over medium heat. Add the urad dal and mustard seeds. Wait patiently until they splutter – it’ll only take a minute or so.
5. Add the curry leaves and chopped green chillies. Sauté for about a minute, until fragrant.
6. Stir in the chopped onions and cook until they’re golden and tender, about 4-5 minutes. Patience is key here – nicely caramelized onions are everything.
7. Mix in the turmeric powder and black pepper powder. Sauté for another minute, letting the spices bloom.
8. Gently add the flaked fish, combining it well with the spice mixture. Adjust the salt with the remaining ¼ teaspoon if needed.
9. Serve warm with steamed rice and a side of your favorite curry. Trust me, you won’t be able to stop at just one bite!

Expert Tips

• Don’t overcook the fish! It’s already been steamed, so you just want to warm it through and let the flavors meld.
• Adjust the amount of green chillies to your spice preference.
• For extra flavor, you can marinate the fish in a little turmeric and chilli powder for 30 minutes before steaming.

Variations

This recipe is pretty versatile. Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the fish for jackfruit! It has a similar flaky texture and absorbs flavors beautifully.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add a pinch of red chilli powder for an extra kick, or reduce the number of green chillies for a milder flavor.
• Festival Adaptations: This is a wonderful dish to serve during Onam or Vishnu, adding a touch of Kerala tradition to your celebrations. My aunt always makes a larger batch for these occasions!

Serving Suggestions

This Sura Fish Fry is fantastic with:

• Steamed rice
• Coconut chutney
• Sambar
• A simple vegetable thoran (stir-fry)

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:

• What type of fish is best for this recipe? Sura fish is traditional, but cod, basa, or tilapia all work wonderfully.
• Can I use pre-made ginger-garlic paste? Yes, you can! But fresh is always best for the most vibrant flavor.
• How do I know when the fish is cooked through? The fish should be opaque and flake easily with a fork.
• What is urad dal and where can I find it? Urad dal is split black lentils. You can find it at most Indian grocery stores.
• Can this be made ahead of time? You can prepare the spice paste and chop the onions ahead of time. But it’s best to cook the fish just before serving.