Entrees

Fish Masala

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Fish Masala

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Course: EntreesDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

430

kcal

Ingredients

  • 1/2 kg. Fish (Skin on, cut into steaks 1″ thick. White fleshed fish such as Black Sea Bass, Rahu or Black Pomfret is best.)

  • 3 Green Chilies

  • 1 cup Fresh Coriander (Dhaniya)-leaves

  • 1 tsp. Garlic (Lehsan)-paste

  • 1/2 tsp. Salt ( adjust to taste)

  • 1/2 tsp. Turmeric (Haldi)-powder

  • 2 tbs. Tamarind (Imli)-water

  • 2 tbsp. Yogurt

  • 1 Tomato-large

  • 1 cup Onion-diced

  • 1 tsp. Fenugreek (Kasuri Methi)-leaves

Directions

  • Sprinkle a generous amount of salt on the fish, let it sit for 15 minutes and then rinse off well. This will reduce any ‘fishy’ smell if there is any.
  • Grind all the spices together except Onion and Fenugreek Leaves (Methi).
  • Fry the onion in oil on medium heat until golden-brown.
  • Add the grinded spices and Fenugreek Leaves (Methi)) and cook till the water dries.
  • Add the pieces of fish, cover and leave on very low heat for about 10 minutes.
  • It’s done when it’s tender.
  • Add a little water if necessary.
  • Serve with chapati.

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