Kerala Style Fish Masala Roast

Hello to all seafood lovers! Today's recipe is something that all fish lovers should try! It is lip-smacking delicious fish masala, aromatic and extremely flavorful. It is fried fish simmered in a spicy and delicious caramelized onion gravy. It has the sweet and tart flavor of tomatoes, with aromatic earthy spices and subtle peppery heat. If you like gravies with intense tomato flavor, then this fish masala is perfect for you.

Fish masala roast is a quick recipe and is perfect with any meaty fish- the best is kingfish and catfish. Salmon also works well with this type of gravy. Here I have used Indian mackerel/Ayala. I have been making this curry for ages, but once in a while love to try variations of this classic Kerala seafood delicacy. You can experiment a lot with this recipe and find a flavor that suits your taste buds. If you do not have time to make the gravy then just shred the fried fish and stir fry with onions, ginger, and pepper powder. Add 1/3 cup of coconut milk for a more creamier gravy. Wrap up the fried fish and masala in banana leaf and steam it, you are going to wow your guests. This fish roast is delicious and will make you crave for more.
The masala strikes the right balance of heat, sourness, and flavor. There are the sweetness and acidity of tomatoes. If you like more sourness you can add tamarind pulp. Curry leaves and coconut oil adds to the flavor. It is an absolute comfort homey food. Below is how I cooked. Give this recipe a try, you will surely love it.

Cooking time- 25 minutes
Recipe type- Side dish/ Fish
Cuisine- Kerala/ India

Ingredients
1)Ayala/ Fish- 4 whole
Turmeric powder- 1/3 tsp
Chilly Powder- 1/3 tsp
Pepper powder- 1/3 tsp
Salt to taste
Oil for frying

2)For the Masala
Onion sliced- 4 medium
Ginger- garlic chopped- 3 tbs
Tomatoes-2
Tomato puree- 1 cup
Chilly powder- 2 tsp
Turmeric powder- a pinch
Fennel powder- 1 tsp
Clove powder- 1/3 tsp
Fenugreek powder- 1/3 tsp
Curry leaves- a few
To make fish masala roast

Cut and clean fish, rinse one final time with salt and lemon juice. Make small gashes on the fish
Make a paste of turmeric powder, chilly powder, pepper powder, and salt. Marinate the fish with this paste and keep aside for ten minutes. Heat two to three tbs of oil and fry the fish till both sides are slightly crispy and evenly brown. Keep the fried fish aside.
In the same pan that you fried the fish, saute onions, ginger, garlic, and curry leaves. Saute till it is golden brown.
Add tomatoes and fry till it becomes soft and mushy and oil separates. Add tomato puree and cook for 2-3 minutes.
Mix in chilly powder, turmeric powder, fennel powder, fenugreek powder, and clove powder and saute for a minute. Sprinkle a few drops of water and mix. Scoop out half of the masala from the pan and evenly spread the rest and place the fish on top. Now spread the rest of the masala on top of the fish, cover and cook in low flame for about three to 4 minutes. Using a wide spatula gently turn the fish and cook the other side for another 2 minutes and switch off the flame. Garnish with coriander leaves. You can drizzle lemon juice just before serving.