Iswana ambat recipe - Surmai or kingfish Curry

Iswana ambat recipe - The speciality of this curry is that there is no frying or roasting of the spices and other ingredients. The raw spices give a unique flavor to the curry. Another important thing is marination of the fish slices. Marination increases the flavor and reduces the fishy smell. The same curry masala paste can be used for making curry from any fish.

Iswana Ambat Recipe - Surmai Curry

Prep time : 15 mins

Cook time : 15 mins

Total time : 30 mins

Recipe type : Fish Curry

Cuisine : Konkani

Yield : Serves 3

Author : Vidya Chandrahas

Ingredients 

• 10  mediun sized kingfish slices / surmai / iswan
• Salt to taste

For the marinade 

• 1 small grape sized tamarind, soaked
• 2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp salt

For The masala paste 

• 2 + 1/2 cups fresh grated coconut
• 1 medium sized onion, roughly chopped
• 8 garlic cloves
• 3 tbsp coriander seeds
• 10 fried fenugreek seeds / menthe kaalu
• 3 tbsp red chilli powder
• 1/2 tsp turmeric powder
• Small lemon sized tamarind

Method 

1. Soak the tamarind in little water and squeeze out the thick pulp from it. 
2. Mix together the tamarind pulp, red chilli powder, turmeric powder and salt. Mix well and make a thick paste. Use water if required. 
3. Marinate the fish slices with this paste. Keep this marinated fish in the fridge for about 30 minutes.
4. Grind together the coconut, onions, garlic cloves, coriander seeds, fenugreek seeds, red chilli powder, turmeric powder and tamarind along with 1/2 cup of water and make a smooth masala paste. Use more water if required. 
5. Take a heavy bottomed vessel and add the masala paste and salt along with 1 cup of water. Mix well. 
6. Add sufficient water to get the desired consistency of the curry. Bring it to boil. Now, add the marinated fish slices to it. 
7. Cook it on a low medium flame till the fish becomes soft. Simmer  for 2-3 minutes. Remove from the flame .
8. Serve hot with steamed rice.

Iswana ambat - step by step pictures

1.  Soak the tamarind in little water and squeeze out the thick pulp from it. 

2.  Mix together the tamarind pulp, red chilli powder, turmeric powder and salt. Mix well and make a thick paste. Use water if required. 

3.  Marinate the fish slices with this paste. Keep this marinated fish in the fridge for about 30 minutes.

4.  Grind together the coconut, onions, garlic cloves, coriander seeds,  fenugreek seeds, red chilli powder, turmeric powder and tamarind along with 1/2 cup of water and make a smooth masala paste. Use more water if required. 

5.  Take a heavy bottomed vessel and add the masala paste and salt along with 1 cup of water. Mix well. 

6.  Add sufficient water to get the desired consistency of the curry. Bring it to boil. Now, add the marinated fish slices to it. 

7.  Cook it on a low medium flame till the fish becomes soft. Simmer  for 2-3 minutes. Remove from the flame .

8.  Serve hot with steamed rice.