Fish Marsala Food

FISH MASALA

Steps:

• 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.
• 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.
• Soak tamarind in water for 10 minutes. Squeeze out the tamarind extract. Discard the hard bits. Set aside.
• 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 paratha.

FISH MARSALA

Steps:

• Saute mushrooms and garlic in 1 tbsp melted butter and olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Set aside, and keep warm.
• Combine the cracker crumbs, Parmesan cheese, salt, basil, oregano, and garlic powder in a medium bowl; dredge the fillets in the crumb mixture.
• Pour 3 tbsp melted butter into an 11 x 7 x 1 1/2 inch baking dish. Arrange fillets over butter, turning to coat both sides; sprinkle with paprika. Bake, uncovered at 350 degrees for 15 minutes.
• Drizzle the Marsala evenly over the fillets, and bake 5 minutes or until the fish flakes easily when tested with a fork. Spoon the reserved mushroom mixture over the fillets and serve immediately. (I've added the mushrooms before drizzling the Marsala, and love the extra taste -- but you sacrifice the crispness of the cracker crumb mixture.).

FISH MASALA

Steps:

• Mix together cumin, cumin powder, garlic, salt and chillies.
• Cut a slice across each piece of fish and fill slits with the spice mixture.
• Dust each piece lightly with flour and then sprinkle with turmeric.
• Heat oil in a frying pan over medium heat.
• Add fish and fry for about two minutes on each side.
• Fry the sliced tomatoes at the same time next to the fish.
• Serve immediately.

FISH MASALA

Steps:

• Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
• Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.
• *We like Laxmi brand. Available at Indian markets and Kalustyan's (212-685-3451).

FISH MASALA

Steps:

• Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
• Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.