How to make Surmaichi Bhaji -

Fish slices cooked in tangy masala.

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : King fish (surmai) (सुरमई मछली), Kokum petals (कोकम की पँखड़ियाँ)

Cuisine : Maharashtrian

Course : Main Course Seafood

For more recipes related to Surmaichi Bhaji checkout Coconut Fish Curry, Fish Kozhambu. You can also find more Main Course Seafood recipes like Sweet and Sour Prawns-SK Khazana Pav with Chingri Maach Khud Style Baked Fish Sorshe Bata Ilish

Surmaichi Bhaji

Surmaichi Bhaji Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Surmaichi Bhaji Recipe

  • King fish (surmai) cut into 1 inch thick slices 500 grams

  • Kokum petals 4

  • Garlic 10-12 cloves

  • Ginger 1 inch piece

  • Green chillies 5-6

  • Fresh coriander leaves chopped a few sprigs

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil 2-3 tablespoons

  • Onions finely chopped 3 medium

  • Scraped coconut 1/4 cup


Step 1

Soak the kokum in one-fourth cup of water for half an hour. Strain the water and keep aside. Grind together garlic, ginger, green chillies, coriander leaves, red chilli powder, turmeric powder and salt with a little water to a thick paste.

Step 2

Apply this masala to the fish pieces and keep aside for fifteen minutes. Heat the oil in a non stick pan. Add the onions and sauté till golden brown. Add the marinated fish pieces and sauté for a minute stirring lightly.

Step 3

Add the kokum water and cover and cook on low heat for three to four minutes or till oil surfaces on top and most of the moisture is absorbed. Garnish with coconut, stir lightly and serve hot with rotis.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.