Surmai Hirva Masala Recipe

Introduction:

Surmai Hirva Masala is a beloved dish from the coastal regions of Maharashtra, known for its rich and aromatic green masala. Surmai, also known as Kingfish or Seer fish, is marinated and cooked in a vibrant blend of fresh herbs and spices, creating a deliciously flavorful and aromatic dish. This recipe is perfect for those who appreciate seafood with a burst of fresh and spicy flavors.

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Ingredients:

For the Fish:

4 pieces of surmai (kingfish) steaks, cleaned

1/2 teaspoon turmeric powder

Salt to taste

1 tablespoon lemon juice

For the Green Masala:

1 cup fresh coriander leaves

1/2 cup fresh mint leaves

4-5 green chilies (adjust according to spice preference)

1/2 cup grated fresh coconut

1-inch piece of ginger

6-8 garlic cloves

1 small onion, roughly chopped

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon fennel seeds

1/4 teaspoon black peppercorns

1 tablespoon lemon juice

Salt to taste

For Cooking:

2 tablespoons oil (preferably coconut oil for authentic flavor)

1 medium onion, finely sliced

1/2 teaspoon turmeric powder

1 cup coconut milk (optional for a richer curry)

Water as needed

Fresh coriander leaves for garnish

Instructions:

Preparing the Fish:

Clean the surmai steaks thoroughly and pat them dry with a paper towel.

Marinate the fish with turmeric powder, salt, and lemon juice. Let it sit for at least 15-20 minutes to absorb the flavors.

Making the Green Masala:

In a blender, combine the fresh coriander leaves, mint leaves, green chilies, grated coconut, ginger, garlic, chopped onion, cumin seeds, coriander seeds, fennel seeds, black peppercorns, lemon juice, and salt.

Blend everything into a smooth paste, adding a small amount of water if needed to get the right consistency.

Cooking the Surmai:

Heat oil in a large pan over medium heat. Add the finely sliced onions and sauté until they turn golden brown and caramelized.

Add the prepared green masala paste to the pan and cook, stirring frequently, until the raw smell of the spices and herbs disappears and the oil begins to separate from the masala. This should take about 10-12 minutes.

Stir in the turmeric powder and cook for another minute.

Simmering the Curry:

If using coconut milk, add it to the pan along with about a cup of water. If not using coconut milk, just add enough water to achieve a thick, gravy-like consistency. 

Bring the mixture to a gentle boil.

Carefully place the marinated surmai steaks into the simmering green masala. Reduce the heat to low and let the fish cook slowly, basting occasionally with the sauce. Cook for about 8-10 minutes, or until the fish is tender and cooked through. Be careful not to overcook the fish as it can become tough.

Final Adjustments:

Taste the curry and adjust the seasoning as needed. If you prefer a more tangy flavor, you can add a bit more lemon juice at this stage.

Garnish the dish with freshly chopped coriander leaves for an extra burst of freshness.

Serving:

Serve Surmai Hirva Masala hot, accompanied by steamed rice, chapati, or bhakri. The dish’s vibrant green color and rich, aromatic flavor make it a standout meal that's both satisfying and visually appealing.

Conclusion:

Surmai Hirva Masala is a wonderful dish that brings out the best in the kingfish, combining the freshness of herbs with the rich taste of coconut and spices. It's a dish that embodies the coastal flavors of Maharashtra and is sure to be a hit with anyone who loves seafood. This flavorful curry is perfect for special occasions or a hearty family meal, delivering a taste of the sea with every bite.