Fish Masala Food

FISH CURRY | INDIAN FISH MASALA

Steps:

• Marinate fish with ½ tbsp ginger garlic paste, ⅛ tsp turmeric, ¼ tsp red chilli powder & ¼ tsp salt.
• On a flat fry pan, heat 1 tsp oil. Fry fish pieces slightly until the raw smell goes away just for 2 to 3 mins on both sides. You can also sear the fish. Keep this aside. (refer picture below)
• Heat 1 tbsp oil in a pot and add cumin. When they sputter, add onions and saute until lightly golden.
• Next add ginger garlic paste and saute for 30 seconds. Add tomatoes & ½ tsp salt. Saute until tomatoes turn soft and mushy.
• Next add coconut, fennel seeds (optional), red chili powder & turmeric. Fry until the mixture turns fragrant & raw smell has gone away.
• Cool this & add to a blender jar along with 2 to 4 tbsps water. Blend to a smooth or coarse paste to suit your liking. (refer notes). You can also use a immersion blender. Keep this aside.
• Add 1 tbsp more oil to the same pot used earlier. Heat up on a low flame.
• When the oil turns slightly hot, add curry leaves & green chilies.
• When they splutter, add the ground onion tomato paste and garam masala. Fry until the mixture smells good. If you feel it is not hot enough for your taste, then add more chilli powder at this stage & saute.
• Pour 1 ¼ to 1½ cup water. Mix and bring it to a boil. Cook until you see traces of oil on the surface and the gravy thickens a bit.
• Gently slide the fish pieces and cook covered on a medium heat.
• Carefully flip or turn the pieces to the other side after 3 to 4 mins.
• Cook until the fish pieces bulge a bit. This is the indication they are cooked completely. Taste the curry and add more salt if needed.
• Optionally garnish fish curry with coriander leaves if desired.

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 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:

• 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.