This easy Goan kingfish curry recipe, also known as surmai curry, is ready in just 30 minutes, made with fresh Kingfish slices simmered in a spiced coconut masala curry. I like to serve it with rice, pav, or traditional poi.
This kingfish curry tastes even better the next day. Here’s how to make this Goan fish curry with stepwise photos and a recipe video.
I love this Kingfish curry (also known as surmai curry) because it’s easy to make, and my family loves it. Whenever I prepare kingfish fry, I set aside a few fish pieces to make this flavorful fish curry for our Sunday lunch.
Kingfish Curry Recipe
This easy surmai fish curry recipe is similar to Mangalorean fish curry, with many of the same ingredients and steps, but it is a simple and less spicy curry that lets the flavor of the fish shine.
You can make this Goan fish curry ahead of time. This kingfish curry tastes even better the next day as the flavors deepen overnight. Just reheat gently and enjoy with rice, pav, or Goan poi/poee (a local Goan bread).
Love Indian fish curry recipes? You may like Goan pomfret caldin curry, Mackerel fish curry, Goan fish curry, sardine curry, and bangude pulimunchi.
You may also like these other popular Goan fish recipes from this website:
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Ingredients Notes
This Goan fish curry recipe is made with fresh fish steaks (slices), onions, and a blend of basic Indian spices. The fish is first marinated with salt and then cooked in a spiced coconut masala curry.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Fresh Fish: I use medium-sized kingfish steaks/slices (also known as Iswan in Goa/ Surmai fish/Seer fish) for this curry, which is firm, meaty, and perfect for soaking up the coconut masala without falling apart. You can also use mackerel or pomfret fish for this Goan fish curry recipe.
- Coconut: Freshly grated coconut makes this Goan fish curry creamy, slightly sweet, and thick.
- Kashmiri red chilies: These red chilies are not spicy and give a bright red color to the fish curry.
- Spices: Simple spices like coriander seeds, cumin, and black peppercorns are used in this recipe.
- Tamarind: It adds the tang and balances the spiciness of this Goan fish curry. We used it in our Khatkhate recipe.
- Kokum: A few pieces of kokum lend a gentle sourness and an authentic Goan coastal flavor to the fish curry. If not available, skip it.
- Oil: I use coconut oil for traditional flavor, but any neutral oil works here.
How to Make Goan Kingfish Curry Recipe with Step-By-Step Photos
Step 1: Season both sides of the fish steaks with salt and refrigerate to marinate. Finely chop the onions and keep them ready for cooking.
Step 2: Add all the coconut masala paste ingredients to a mixer jar. Pour a little water and grind to a smooth paste, adding more water if needed.
Step 3: Heat 2 teaspoons of oil in a heavy-bottomed pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
Step 4: Next, add the ground masala paste to the onions. Stir well to combine. Add water to the pan to adjust the consistency of the fish curry.
Step 5: Now, add salt to taste, green chilies (optional), and kokum. Bring the curry to a boil.
Step 6: Gently place the marinated fish slices into the boiling curry. Cook for about 5 minutes, or until the fish turns soft and flakes easily. Do not overcook.
Your Goan fish curry is ready; serve hot with steamed rice or bread.
Recipe Tips
- Use fresh fish: Fresh kingfish (or any firm fish like mackerel or pomfret can be used to make this curry. Avoid frozen fish whenever possible for the best texture and flavor.
- Balance the sourness: Tamarind and kokum both add tang to the curry, but adjust according to your taste. Too much sourness can overpower the flavor of fish.
- Don’t overcook the fish: Add the fish once the curry is simmering gently, and cook just until done (about 5–7 minutes). Overcooked fish can become tough or break apart.
- Let it rest: This fish curry tastes even better after resting. If time allows, make it a few hours ahead, or enjoy the leftovers the next day for maximum flavor.
Recipe FAQs
You can serve it with steamed rice, Goan poi (bread), pav, or sannas (steamed rice cakes). Add a side of fish fry, papad, salad, or kismur for a true Goan meal.
Gently add fish to the simmering curry, and avoid stirring with a ladle after adding it. Just swirl the pan slowly to stir. Cook until the fish is opaque and flakes easily (about 5–7 minutes).
Yes, but the flavor and texture will be slightly different. If using canned coconut milk, simmer it gently to avoid curdling. Add the coconut milk just before adding the fish, bring it to a gentle simmer, then add the fish and cook on low heat for about 5 minutes or until the fish is cooked.
Recipe Card
Goan Kingfish Curry Recipe (Surmai Curry)
Video
Equipment
- 1 Heavy bottom pan/pot
Ingredients
To marinate the fish
- 4 medium size Kingfish slices steaks (slices)/Iswan/Surmai Fish/Seer Fish
- salt to taste
For the coconut masala paste
- ½ grated coconut (1 cup)
- 10-12 dried Kashmiri red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin
- 6 black peppercorns
- 1- inch ginger
- 3 big garlic cloves or 6-7 small garlic
- a small piece of tamarind
- ½ teaspoon turmeric
- 1 small onion sliced
For the fish curry
- 2 teaspoon oil
- 1 onion chopped
- salt to taste
- 1 green chili slit (optional)
- 4-5 kokum add as per taste
Instructions
Marinate the fish
- Sprinkle salt evenly on both sides of the fish steaks/slices. Place the marinated fish in a refrigerator.
- Finely chop the onions. Keep it aside on a plate.
Prepare the coconut masala paste
- Combine all the coconut masala paste ingredients in a mixer jar. Add little water and grind the ingredients to a fine paste. Add more water as needed to achieve a smooth consistency.
Making fish curry
- Heat 2 teaspoons of oil in a heavy bottom pan over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Next, add the ground masala paste to the onions. Stir well to combine.
- Add water to the pan to adjust the consistency of the fish curry.
- Now, add salt to taste, green chilies (optional), and kokum. Bring the curry to a boil.
- Gently add the marinated fish steaks to the boiling curry.
- Cook for approximately 5 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid overcooking the fish. Goan fish curry is now ready to serve. Serve with rice or bread.
Notes
- Use fresh fish: Fresh kingfish (or any firm fish like mackerel or pomfret can be used to make this curry. Avoid frozen fish if possible for the best texture and flavor.
- Grind a smooth masala: Whether using fresh coconut or frozen, grind the masala to a smooth, creamy consistency.
- Balance the sourness: Tamarind and kokum both add tang, but adjust according to your taste. Too much sourness can overpower the flavor of fish.
- Don’t overcook the fish: Add the fish once the curry is simmering gently, and cook just until done (about 5–7 minutes). Overcooked fish can become tough or break apart.
- Let it rest: This curry tastes even better after resting. If time allows, make it a few hours ahead or enjoy the leftovers the next day for maximum flavor.
- Use coconut oil (if possible): Coconut oil adds an authentic Goan aroma and depth, especially if you’re using fresh coconut in the masala.
- Read our full nutrition disclaimer here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
This Goan kingfish curry is one of my favorites. It's incredibly easy to make and the flavors are just fantastic. If you're looking for a quick and delicious meal, this is the one to try.