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close-up of kingfish curry served on a white plate with a bowl full of rice on the side.
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Goan Kingfish Curry Recipe (Surmai Curry)

Goan fish curry recipe with step by step photos and a video recipe. This Goan kingfish curry is quick and easy, made in one pan, and ready in 30 minutes. Spiced coconut gravy and kingfish come together in a curry that tastes even better the next day. Serve with rice, pav, or traditional poi.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Goan, Indian
Author: Preeti

Equipment

  • 1 Heavy bottom pan/pot

Ingredients

To marinate the fish

  • 4 medium size Kingfish 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.

Video

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.