Skip to main content

Fish Masala Roast




Fish Masala Roast

Fish Masala is versatile recipe which you can make with any kind of fish. I have tried several variations of this recipe with King fish, Salmon, Mackerel, Cat fish etc.Some time I use tomato as the star ingredient and sometimes green masala. But for this fish masala, I added lots of pearl onions.The gravy has a touch of natural sweetness of pearl onions. It is a spicy and aromatic sauce. If you do not want to add this much pearl onions add some chopped tomatoes instead.

Fish Masala can be served as side dish with steamed rice, ghee rice, appam or pathiri. Some times I make this for Sunday lunch. 

 Ingredients

Fish - 1 lb
Turmeric powder- 1/3 tsp

Pepper powder- 1/3 tsp
Salt to taste
Oil for frying

Pearl onions/shallots thinly sliced- 2 cup
Sliced coconut pieces- 3 tbs
Tamarind- goose berry sized ball
Green chilly-1
Ginger chopped- 1 tsp
Fenugreek seeds- 1/2 tsp
Coriander powder- 1 1/2 tsp
Roasted coconut powder- 1 tbs (optional)
Thick coconut milk- 3/4 cup
Mustard seeds- 1/2 tsp
Chilly powder-1/2 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Fennel powder- 1/3 tsp
Curry leaves- a few





Clean fish and cut gashes. Marinate with turmeric powder, salt and pepper powder and keep aside for ten minutes. Heat two to three tsp of oil and fry the fish till it is cooked. Keep the fried fish aside.


Soak tamarind in half a cup of water and squeeze out the pulp. Cut shallots into thin slices.

Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves  sliced and chopped coconut and fry till it changes color and there is a nice aroma. Next add diced shallots,green chilly, ginger and salt. Continue sauteing in medium flame for about 8-10 minutes  till the onions change shade to brown and crispy.
Add chilly powder,turmeric powder,coriander powder,roasted coconut powder and fennel powder and saute for a few seconds. Add tamarind pulp and adjust consistency. Place the fish in this masala and spoon the masala over the fish.Cover and cook in low flame for about three minute.Pour thick coconut milk and after a minute switch off the flame.

Try this
Hope you will all enjoy!

Labels:

Comments

Post a Comment

Popular Posts

Malabar Chicken Curry

Malabar Chicken Curry Today's chicken curry is a Malabari delicacy. It is always a crowd-pleaser, and besides, there is nothing like an easy to make, heartwarming curry, relished with steamed rice. The chicken curry is creamy and delicious with coconut milk and smoothly ground masala paste as its base. It is a lusciously creamy chicken curry with a tropical flair. For exotic eating, experience, try pairing this curry with neypathal, pathiri, or ghee rice. Sounds exciting, huh? Then check the recipe, it is super simple to make. This chicken curry is one of our family favorites. Spicy chicken gravy is one curry that I never get bored eating. But once in a while, love to try variations. This recipe is from the worn-out pages of an old cookbook. I obviously cannot comment about the authenticity of this recipe. The word authentic is confusing.  But I guarantee it tastes everything you want from an exotic curry- spicy, tangy, delicious, and rich with the fragrance of coconut mi...
36 comments
Read more

Coconut Ladoo

Delicious coconut balls is a true relish for sweet lovers. It has the rich flavor of coconut and cardamon. Easy to prepare sweet it hardly takes 10 minutes to put together. It is best when served warm and fresh. One of my friend loves it as a chilled  dessert. Here is the recipe. Ingredients Shredded Coconut- 2 cups Sweet Condensed milk- 1 cup Milk- 1/2 cup Sugar - if you need extra sweetness Cardamon powder- 1/2 tsp Ghee- 2 tsp Cashew nuts chopped- 2 tsp Sweetened coconut powder- 1/4 cup Heat a heavy bottom pan and add ghee and coconut. Roast them for a few seconds till there is a slight change in color. Do not allow the coconut to change color to brown. Add in half cup of milk and allow to cook. Now add in the condensed milk and cardamon and stir well. From a loose mass the mixture will get thick and form a single mass. Continuously stir in till the mixture leaves the edges of the pan. Spread it on a greased tray and allow to cool a bit or till it is safe to handl...
41 comments
Read more

Vazhuthananga Thakkali Curry/Baby Brinjal/Eggplant Tomato Curry

Vazhuthananga Thakkali Curry/Baby Brinjal Tomato Curry Eggplant tomato curry is a quick and delicious curry packed with flavors. It goes well with rice/chapatis. I used baby brinjal/eggplant for this recipe which, is first pan-fried and added to a tangy pepper flavored tomato gravy. The fried eggplant gets simmered in a tangy, and flavorful tomato coconut gravy. The coconut is slightly roasted, to enhance the flavor. Fried eggplant has this melting texture, and combined with the creamy, tangy, gravy, it tastes divine! There is a right balance of heat and flavor, and the coconut adds a touch of sweetness and makes it flavorful.  Brinjal/eggplant  is eaten throughout India usually, curried, fried, or grilled. Each region has its recipes with regional flavors. You can also add potatoes and peas to this curry. It is a versatile and satisfying side dish that you will surely enjoy. This curry is absolute comfort homey food, best served with steamed rice.     I...
36 comments
Read more