Masala Fish Food

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).

MUCHLI MASALA (INDIAN SPICY FRIED FISH)

Steps:

• Rinse fish in cold water, pat dry with paper towels.
• In small bowl combine salt, spices, ginger, garlic and lemon juice - form into a paste.
• Rub fish with paste.
• Let the fish stand at room temperature for 20 minutes.
• In a heavy skillet, heat oil over medium-high heat.
• Fry fish about 5 min, turn and fry other side until golden brown, about 4 minutes more.
• Garnish with fresh coriander or parsley and lemon wedges.

KHARRA MASALA FISH (FISH WITH TOMATOES AND ONIONS)

Steps:

• Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add the seeds and round red chiles. Stir continuously until fragrant, about 30 to 45 seconds.
• Add onion. Stir occasionally, and continue cooking until it starts to turn golden brown, about 5 minutes. Stir in the garam masala, cumin, turmeric and chile powder. Add the tomatoes and salt, and stir so all the ingredients are evenly mixed. Continue cooking, stirring occasionally, until tomatoes are tender and the oil starts to separate (you'll see the oil form an outline around the jammy tomato), about 7 minutes.
• Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro. Serve with roti, rice or by itself.

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.

MASALA FISH STEAKS

Steps:

• Sprinkle the fish with 1/4 teaspoon salt on both sides and set aside, in the refrigerator if necessary.
• Put the red peppers, garlic, ginger, thyme, 3/4 teaspoon salt, onions, and cayenne into a blender in that order and make a paste.
• Put the oil in a frying pan (you should have 1/4 inch of oil) and set on medium-high heat. When hot, put in the fish steaks and fry until light brown on both sides. Transfer with a slotted spoon to a plate. Remove all but 5 tablespoons of the oil, and put back on medium-high heat. When hot, add the paste from the blender. Stir and fry for about 3 minutes or until the paste seems to dry out. Turn heat down and fry another 2 minutes. Put the fish back in the pan, add 2 tablespoons water, and cook the fish through on very low heat, spooning the sauce over the fish. Squeeze lime juice over the top.