Kingfish ginger curry / iswana ambat(konkani) / surmai

Ingredients

• 2 medium kingfish slices
• Salt to taste
• 3 slit green chillies
• 2 tbsp fine chopped ginger
• 1 medium onion finely chopped
• Curry Paste: Grind the below ingredients into a smooth paste.
• 1/2 coconut (grated)
• Small marble size tamarind ball
• 1 small tbp turmeric powder
• 10 red chilli, roasted (use only the small red chillies which give more of spice)
• 2 tbsp coriander seeds, roasted

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Preparation

• Take the Curry paste in a vessel, add consistent water, salt to taste and cook the gravy until it boils well.
• When you see the gravy coming to a boil, add the ginger pieces and slit green chilli and let it boil for 2-3 mins.
• Now add the fried onions (they should be fried to caramel color as you see in picture)
• Let the gravy boil for a minute, now add the fish pieces and switch off the burner. Close the lid and keep the curry for 2-3 mins. The fish gets cooked in the hot gravy. This way of cooking helps to keep you fish meat intact and they do not split. I mostly cook fish in this manner. You will really enjoy the gravy as it gives a unique aroma of ginger and green chilli.

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