Neymeen Curry (Seer/Surmai) Recipe: A delicious fish curry that you wouldn’t want to miss! Ney-meen or King fish is used in this recipe to make a tempting curry that can be easily made at home for a festival or dinner party. Fish is cooked in a pool of tamarind water and spices that gives a tangy, mouth watering taste to the dish.

Recipe Servings: 2
Prep Time: 
Cook Time: 
Total Cook Time:

Ingredients

  • 8 Pieces King fish
  • 2 Tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds
  • 1 sprig + for garnishing Curry leaves
  • 2 inch Ginger (minced)
  • 3 cloves Garlic (minced)
  • 2-3 Green chili (minced)
  • 12 Small Onions, chopped
  • 1/4 tsp Turmeric powder
  • 1 1/2 tsp Kashmiri red chili powder
  • 1 1/2 tsp Coriander powder
  • 1/2 tsp Ground pepper
  • 2 inch soaked in ⅛ cup warm water Kadampuli (kerala tamarind)(fresh, strain the juice)
  • Water
  • Salt

Method To Make Neymeen Curry (Seer/Surmai)

  1. While cleaning the fish add salt and rinse under running water, salt will help to remove any smell in the fish.
  2. Soak the fresh tamarind in warm water, strain the juice, keep aside
  3. Place a clay or non-stick saucepan over medium heat.
  4. Add coconut oil, let it turn hot.
  5. Add mustard seeds and let it splutter. Put fenugreek seeds and saute till it turns light brown in color.
  6. Add curry leaves followed by minced ginger, garlic and green chilies, saute till they turn golden in color.
  7. Add small onions, and a few pinches of salt, saute till translucent. Now add turmeric powder, kashmiri red chili powder, coriander powder and ground pepper to the onions, saute for a few seconds but make sure to not burn the spices.
  8. Add tamarind juice, combine well and pour some water followed by salt. Let the water come to a boil.
  9. Now add the king fish into the boiling water, cover the pan with its lid.
  10. Cook over medium heat for 5 minutes.
  11. After that simmer the heat and cook for a few more minutes till the gravy has slightly thickened.
  12. Have a taste, add more salt or ground pepper if needed.
  13. Garnish with more curry leaves if you want.
  14. Serve this fish curry along with Kappa (tapioca) or rice.

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