Surmai!

Like most good Catholic's we would always have fish on a Friday, for us, it was plentiful in my home town of Visakhapatnam which is one of 13 major ports in India and the largest major port in Andhra Pradesh.

Surmai aka "Kingfish, Big fish of any kind" my way of cooking

• 500gms of kingfish or any meaty fish not too many bones

• 2 red onions

• 10 curry leaves

• 1 pod Garlic

• 4 Green Chillies

• 1-inch piece of fresh ginger (optional)

• 4 large red chillies

• 1 teaspoon of cumin powder

• 1 teaspoon of coriander powder

• 1 small piece of block Coconut dilute in hot water

• 1 tsp Tamarin paste or to taste

• Fresh Coriander to garnish

Recipe method

• Marinate fish in a half a teaspoon of turmeric, chilli and salt for half an hour.

• Then fry for 2 minutes on each side.

• Dry roast cumin, garlic and chilli in a pan.

• Then place in a liquidiser with the rest of the spices and grind to a paste leaving the coconut tamarind and fresh aside.
  

Start to fry your grated onions until a light brown, add your curry leaves and then add your ground spices continue to fry for around 10 mins occasionally storing on medium heat.

Flavours are very different and unforgettable :)