Kingfish ginger curry / iswana ambat(konkani) / surmai

Main Dish
4 servings
15 min
10 min
You will find this recipe in most of the Mangalorean homes. Fish Ambat is a very famous recipe in all konkani homes. It goes well along rice/idli/dosa. Mostly for this same curry masala different fish types as also be used. Health-wise, this is a very good recipe. And mostly it is just awesome to have this curry during rainy season. Make one and enjoy with your family.


Number of serving: 4
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


  • 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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