Fish Masala Recipe

This fish masala is incredibly delightful and an ideal side dish for rice or roti.

Fixings

MARINATE AND FRY FISH:

500 fish (I utilized kingfish), cut into meager cutlets

1 tbsp ginger garlic glue

1/4 tsp ground turmeric (turmeric powder)

1/2 tsp ground dark pepper (dark pepper powder)

1/2 tsp red bean stew powder

Oil for shallow searing

Salt to taste

COCONUT PASTE:

3 tbsp ground new coconut

3 garlic cloves, generally hacked

1/2″ new ginger, generally hacked

1/4 tsp ground turmeric (turmeric powder)

1 tbsp ground coriander (coriander powder)

1 tsp garam masala

1 tsp red bean stew powder

TAMARIND MIXTURE:

1 little lemon measured tamarind

1/4 cup water

FISH MASALA:

1 tbsp oil

1 tsp mustard seeds

1/4 tsp fenugreek seeds

3 shallots, cut

2 green chilies, cut

1 branch of curry leaves

1 medium tomato, slashed

Water

Salt to taste

Directions

MARINATE AND FRY FISH:

1. Place fish in a huge bowl.
2. Add ginger garlic glue, ground turmeric, ground dark pepper and red bean stew powder.
3. Coat fish pieces in flavors.
4. Season with salt.
5. Marinate for 15 minutes.
6. In the mean time, heat oil for searing in a griddle.
7. Shallow fry until carmelized on the two sides.
8. Sear in groups if necessary.
9. Eliminate from heat.
10. Put away.

COCONUT PASTE:

Place ground coconut, garlic, ginger, ground turmeric, ground coriander and garam masala in a food processor. Add a little water and drudgery to a smooth glue. Put away.

TAMARIND MIXTURE:

1. Absorb tamarind water for 10 minutes.
2. Press out the tamarind remove.
3. Dispose of the hard pieces.
4. Put away.

FISH MASALA:

1. Heat oil in a huge griddle over medium-high intensity.
2.  Add mustard seeds and fenugreek seeds. Splutter mustard seeds.
3.  Add shallots, green chilies and curry leaves.
4.  Sauté, blending every so often, for 3-4 minutes or until shallots are seared.
5. Add coconut glue.
6. Sauté, mixing once in a while, for 3-4 minutes. Add tomato.
7.  Sauté, mixing once in a while, for 3-4 minutes or until the tomatoes turn soft.
8.  Add tamarind blend.
9.  Season with salt. Add water to make thick sauce.
10. Mix to join.
11. Bring to bubble.
12. Decrease intensity to low and stew for 2-3 minutes.
13. Add fish pieces. Cook, covered, for 6-7 minutes or until fish is cooked through.
14. Embellish with more curry leaves assuming you like.
15.  Present with rice, roti or paratha.