Surmai Kheema

Igredients:

½ kg surmai (preferred skin bone removed)
(You can use any firm flesh fillet)
2 tbsp garlic paste
1 tbsp chili powder (or to taste)
1 tsp turmeric powder
1 tbsp + 2 tbsp oil
2 tbsp Kolhapuri kanda lasoon masala
½ cup fresh coconut
½ cup fresh coriander
1 green chili (or to taste)
½ inch piece of ginger
2 medium onions finely chopped
2 large tomatoes blanched and pureed
1 clove and 1 piece of cinnamon
Salt to taste

Method:
1.      Marinate surmai with garlic paste, chili powder, turmeric powder, salt and oil and set aside for an hour.
2.      Take a big mouth vessel and fill it halfway with water. Let the water come to a boil.
3.      Transfer the surmai to a colander and put it on the boiling water vessel (like a double boiler)
4.      Cover and cook for 8-10 min on medium flame. Once cooled, break the surmai into small pieces making sure all bones are removed.

5.      Grind together Kolhapuri kanda lasoon masala, coconut, coriander, green chili and ginger with little water
6.      Heat oil and add clove and cinnamon
7.      Now sauté onons till lighly browned. Add masala paste and cook for 2-3 mins.

8.      Add tomato puree and cook covered for 5-6 mins stirring in between. Add salt and mix well. Add ½ cup water.

9.      Now add surmai and mix gently. Cook covered for 5 mins.
10.  Serve hot with rice/roti