Spicy Fish Curry ~Surmai Khatta Mirchi
Spicy Fish Curry or Khatta Mirchi is a traditional way of preparing fish curry with red chili and tomato as a base, cooked in an earthen pot for enhanced flavors.
Servings 5
Ingredients
- 500 gms of any fish of ur choice./mackeral/hammour/king fish
- 1 medium onion finely chopped
- 2 medium tomatoes finely chopped
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 green chili finely chopped
- 7 curry leaves finely chopped
- 3 tablespoon homemade red chili paste*
- ½ cup tamarind soaked water
- ½ cup finely chopped coriander leaves
- 4 tablespoon coconut oil
- 1 teaspoon salt
*Homemade red chili paste: (Grind to a fine paste)
- 10 long dry red chilies soaked in hot water for 30 minutes
- 1 teaspoon roasted cumin seeds
- ¼ teaspoon methi seeds roasted fenugreek seeds
- 10 curry leaves
- 3 cloves of garlic
- ½ teaspoon salt
Instructions
- Sprinkle a handful of salt over the fish and clean thoroughly.
- Prepare the homemade red chili paste.
- Heat cooking oil in a saucepan and fry 1 medium onion chopped, chopped ginger & garlic, chopped green chilies, and curry leaves.
- Then add chopped tomatoes and fry till it softens.
- Add the 3 tbsp of red chili paste and fry for 2 minutes. Followed by tamarind water, salt, and 1 cup of water. (or add more water according to the desired consistency).
- When the gravy starts boiling add fish pieces, chopped coriander leaves, and 3 tbsp of coconut oil.
- Cook on medium-low heat for 10 minutes and then turn off the heat.
- Let it remain covered for 1 hour before serving.