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🔪♨️🍽️🧂@@@ presents it's Recipe No: 186 🔪♨️🍽️🧂

# # # # Reciepe Name # # # #
**Surmai Shorshe Kolhapuri Nihari**

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# # 1️⃣ Premium Menu Description (Fine-Dining Format)

# # # **Concept**

A daring coastal tri-cultural fusion where Maharashtra’s fiery Kolhapuri masala meets Bengal’s pungent shorshe (mustard) intensity, all interpreted through the slow-cooked depth of Mughlai-style nihari technique.

In this never-conceived-before creation, thick buttery surmai (king mackerel) steaks are gently braised in a spice-layered Kolhapuri nihari gravy, enriched with freshly ground black and yellow mustard paste.

The result is bold, smoky, slightly sharp, and deeply aromatic — a seafood nihari that challenges tradition and redefines luxury coastal curries.

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# # **Ingredients**

# # # **For Surmai**

* 6 thick surmai steaks (center cut, bone-in)
* Turmeric
* Salt
* Mustard oil (light coating)
* Lemon juice (few drops)

# # # **Kolhapuri Nihari Base**

* Kolhapuri masala (dry roasted red chillies, coriander, cumin, black pepper, dagad phool)
* Brown onion paste (deep caramelized)
* Ginger-garlic paste
* Kashmiri chilli powder
* Turmeric
* Coriander powder
* Garam masala (minimal)
* Bone broth or light fish stock
* Wheat flour slurry (very light, for nihari body)
* Mustard oil + ghee blend

# # # **Shorshe Mustard Infusion**

* Yellow mustard seeds (soaked)
* Black mustard seeds (soaked)
* Green chilli
* Pinch of salt
* Warm water (to grind smooth paste)

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# # **Preparation**

# # # **Step 1: Surmai Preparation**

* Marinate surmai with turmeric, salt, mustard oil, lemon.
* Lightly sear until golden edges form; keep aside.

# # # **Step 2: Kolhapuri Nihari Foundation**

1. Heat mustard oil and ghee.
2. Add caramelized onion paste; cook till dark red tone.
3. Add Kolhapuri masala & dry spices.
4. Slow roast until oil separates.
5. Add fish stock gradually.
6. Simmer for 20 minutes on low heat for nihari-style depth.
7. Add a light wheat slurry for silky thickness.

# # # **Step 3: Shorshe Integration**

* Add freshly ground mustard paste toward the end.
* Stir gently — do not overcook after adding mustard.
* Adjust salt and heat balance.

# # # **Step 4: Final Simmer**

* Add surmai steaks into gravy.
* Slow simmer covered for 6–8 minutes.
* Rest for 10 minutes before serving to allow spice infusion.

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# # **Colour + Texture Profile**

# # # **Colour**

* Primary Tone: Deep smoky brick-red
* Secondary Highlight: Mustard-golden sheen
* Oil Layer: Glossy chili oil floating lightly
* Garnish Accent: Micro coriander + mustard oil drizzle

# # # **Texture**

* Surmai: Firm, buttery flakes with outer spice crust
* Gravy: Thick, layered, slow-cooked nihari body
* Mouthfeel: Initial Kolhapuri heat → mustard sharpness → smoky depth finish

A bold and dramatic flavor crescendo.

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# # **Serving Concept**

* Serve in a deep matte black ceramic bowl.
* Place surmai steaks slightly overlapping.
* Spoon thick nihari gravy generously.
* Finish with thin julienned ginger and coriander.
* Drizzle raw mustard oil micro drops for aroma lift.
* Optional: Serve with a small bowl of lemon wedges.

Serve hot at 75°C for maximum aroma bloom.

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# # **Signature Experience**

The first bite awakens the palate with Kolhapuri fire.

Then the sharp mustard pungency rises, cutting through the richness.

Finally, the slow-cooked nihari depth delivers a smoky, lingering warmth that stays long after the last spoon.

It is intense, bold, unapologetic — a seafood warrior curry.

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# # **Health Benefits**

* Surmai rich in Omega-3 fatty acids
* Mustard seeds aid digestion and metabolism
* Spices improve circulation
* High protein with moderate healthy fats
* Slow-cooked method enhances flavor without heavy cream

Balanced heat with nutritional density.

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# # **Best Served With**

* Steamed Gobindobhog rice
* Jeera rice
* Laccha paratha
* Malabar parotta
* Bajra bhakri

**“Where Coastal Fire Meets Mustard Thunder.”**

Kolhapuri heat. Bengali mustard punch. Nihari depth. 🔥🐟
Surmai Shorshe Kolhapuri Nihari is bold fusion at its fiercest.

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