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)
- While cleaning the fish add salt and rinse under running water, salt will help to remove any smell in the fish.
- Soak the fresh tamarind in warm water, strain the juice, keep aside
- Place a clay or non-stick saucepan over medium heat.
- Add coconut oil, let it turn hot.
- Add mustard seeds and let it splutter. Put fenugreek seeds and saute till it turns light brown in color.
- Add curry leaves followed by minced ginger, garlic and green chilies, saute till they turn golden in color.
- 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.
- Add tamarind juice, combine well and pour some water followed by salt. Let the water come to a boil.
- Now add the king fish into the boiling water, cover the pan with its lid.
- Cook over medium heat for 5 minutes.
- After that simmer the heat and cook for a few more minutes till the gravy has slightly thickened.
- Have a taste, add more salt or ground pepper if needed.
- Garnish with more curry leaves if you want.
- Serve this fish curry along with Kappa (tapioca) or rice.
