Surmai Tikka

Surmai, or Indo-Pacific king mackerel, is the prestige fish of India's Konkan and Maharashtra coastline. Marinated in a vivid paste of fresh turmeric, kokum, green chilli, and grated coconut before being threaded onto skewers and grilled over hot coals, surmai tikka is sold at beachside stalls from Mumbai to Goa and is best eaten while the flesh is still slightly charred at the edges.

Serves: 4

Ingredients

• 800g (1.75 lb) surmai (kingfish) steaks, 2.5cm (1 inch) thick
• 1 tsp salt

First marinade:

• 2 tbsp (30ml) lemon juice
• 1 tsp turmeric powder
• 1 tsp salt

Second marinade:

• 3 tbsp (45ml) thick yoghurt
• 2 tbsp (30g) freshly grated coconut (or desiccated coconut, soaked briefly)
• 3 green chillies, finely chopped
• 5 garlic cloves, grated
• 2cm (0.75 inch) piece fresh ginger, grated
• 1 tsp Kashmiri red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tbsp (15ml) coconut oil
• Salt to taste

To serve: lime wedges, sliced onion rings, fresh coriander

Instructions

1. Pat the fish steaks dry with paper towels. Apply the first marinade — lemon juice, turmeric, and salt — all over. Rest for 15 minutes.
2. Meanwhile, blend all second marinade ingredients until a thick paste forms. Coat the fish steaks thoroughly, pressing the paste into the flesh. Marinate for at least 1 hour in the refrigerator, or overnight for deeper flavour.
3. Prepare a charcoal grill or preheat a gas grill to high heat (230°C / 450°F). Brush the grates generously with oil.
4. Thread the fish steaks onto flat metal skewers or place directly on the grill. Cook for 4–5 minutes per side, pressing gently once with a spatula to encourage char marks. The fish is done when it flakes easily at the thickest point.
5. Alternatively, cook under a broiler/grill set to maximum heat, 10–12cm (4–5 inches) from the element, for 5 minutes per side.
6. Serve immediately with lime wedges, raw onion rings, and fresh coriander.

Cook's Notes: Do not marinate longer than overnight — the citrus in the first marinade will begin to cook the fish. If kingfish is unavailable, seer fish, wahoo, or large Spanish mackerel are excellent substitutes.