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

Mango Custard

Mango Custard is a delectable and easy dessert which can be served on any occasion. The rich creamy custard with the flavor of mangoes ..it is a real treat to serve after dinner. It was quick to make with simple ingredients and my family relished every spoon of this tasty custard. Ingredients Milk- 2 1/2 cups Thick Mango pulp- 1 1/2 cup Egg yolk-2 Sugar- 1/2 cup condensed milk- 1/2 tin Vanilla essence-1/2 tsp   Corn starch- 2 tsp Peel and puree the mangoes, stir in condensed milk and set aside. Bring milk to a boil and add half of the sugar and stir till it dissolves and switch off  the flame. Whisk together egg yolks and rest of the sugar until light and fluffy. Now add  1/2 cup of hot milk little by little and mix well. Add this to the rest of the milk and cook in low flame till it thickens . Mix corn starch with water and make a thin paste and stir into the custard mixture. Stir constantly for one minute and switch off the flame . Add v...
38 comments
Read more

Mathanga/Pumpkin Thoran

Mathanga/Pumpkin Thoran Pumpkin stir fried with a spicy coconut mixture  is a delicious side dish for rice. Pumpkin is a very versatile vegetable. It has a special place in Kerala cooking  and we have lots of recipes with it. Every part is used,the flesh,outer skin,leaves and flowers .Thoran with mathanga/pumpkin is very quick and the only thing that you should be careful is that it should be soft but not overcooked. It is a comfort food and you will love it. Ingredients Pumpkin chopped into small cubes-3 cups Grated coconut- 3/4 cup Pearl onions- 5-6 Cumin seeds- 1/2 tsp Garlic pods- 2 Chilly flakes- 3/4 tsp Turmeric powder- a pinch Mustard seeds- 1/2 tsp Urad Dal- 1 tsp Curry leaves- a few Coconut oil- 1 tbs salt to taste Cut pumpkin into small size cubes and keep aside. Blend coconut, a pinch of turmeric,cumin and garlic into a course mixture. Heat oil in a pan and add mustard seeds and when they splutter add a pinch of cumin seeds,urad dal and saute t...
42 comments
Read more

Tangy Spring Onion Rice

Tangy Spring Onion Rice This is a pretty simple dish to make and believe me its bursting with flavor.This is a very versatile recipe and comes handy if you are short of time. You can alter this recipe in which ever way you like..add some garam masala and get an Indian flavor to this rice or you can add some Italian spices or herbs to give another unique flavor. Here I have used soya sauce and pickled chilly. Pickled chilly has vinegar and garlic in it. If you do not have it you can use chilly sauce instead.Give this recipe a try, you will surely love it. Ingredients Jasmine Rice ( cooked)- 2 cups Spring onion- One bunch Garlic clove- 3 Celery chopped- 3 tbs Soya sauce- 1 tsp Chicken bouillon powder- 1/3 tsp ( optional) Pickled ground red chilly- 1 1/3 tsp ( or chilly garlic sauce one tsp) Lemon juice- 1 tsp Chop spring onions and keep the white part and green part separately.Heat oil in a pan and add garlic cloves and stir fry for a few sec...
34 comments
Read more