sp fish masala
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shreeji vrindavan sp fish masala
FISH MASALA
This fish masala is extremely delicious and a perfect side dish for rice or roti.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
INGREDIENTS
MARINATE AND FRY FISH:
- 500 fish (I used kingfish), sliced into thin cutlets
- 1 tbsp ginger garlic paste
- 1/4 tsp ground turmeric (turmeric powder)
- 1/2 tsp ground black pepper (black pepper powder)
- 1/2 tsp red chili powder
- Oil for shallow frying
- Salt to taste
COCONUT PASTE:
- 3 tbsp grated fresh coconut
- 3 garlic cloves, roughly chopped
- 1/2” fresh ginger, roughly chopped
- 1/4 tsp ground turmeric (turmeric powder)
- 1 tbsp ground coriander (coriander powder)
- 1 tsp garam masala
- 1 tsp red chili powder
TAMARIND MIXTURE:
- 1 small lemon sized tamarind
- 1/4 cup water
FISH MASALA:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 3 shallots, sliced
- 2 green chilies, slit
- 1 sprig of curry leaves
- 1 medium tomato, chopped
- Water
- Salt to taste
INSTRUCTIONS
MARINATE AND FRY FISH:
- Place fish in a large bowl. Add ginger garlic paste, ground turmeric, ground black pepper and red chili powder. Coat fish pieces in spices. Season with salt. Marinate for 15 minutes.
- Meanwhile, heat oil for frying in a frying pan. Shallow fry until browned on both sides. Fry in batches if needed. Remove from heat. Set aside.
COCONUT PASTE:
- Place grated coconut, garlic, ginger, ground turmeric, ground coriander and garam masala in a food processor. Add a little water and grind to a smooth paste. Set aside.
TAMARIND MIXTURE:
- Soak tamarind in water for 10 minutes. Squeeze out the tamarind extract. Discard the hard bits. Set aside.
FISH MASALA:
- Heat oil in a large frying pan over medium-high heat. Add mustard seeds and fenugreek seeds. Splutter mustard seeds. Add shallots, green chilies and curry leaves. Sauté, stirring occasionally, for 3-4 minutes or until shallots are browned.
- Add coconut paste. Sauté, stirring occasionally, for 3-4 minutes. Add tomato. Sauté, stirring occasionally, for 3-4 minutes or until the tomatoes turn mushy. Add tamarind mixture. Season with salt. Add water to make thick sauce. Stir to combine.
- Bring to boil. Reduce heat to low and simmer for 2-3 minutes. Add fish pieces. Cook, covered, for 6-7 minutes or until fish is cooked through.
- Garnish with more curry leaves if you like. Serve with rice, roti or pa
