FISH MASALA CURRY

Unlike Meat, I never get tired of Fish. I can have it every day. I keep trying new recipes with Fish and a few days back, I was reminded of the Fish Masala which was served for our Wedding Reception. I didn’t have the exact recipe but decided to explore it myself with probable ingredients. It turned out to be a yummy Fish Curry. Unlike Kerala Style Fish Curries, the most notable Indian spice mixture which stands out in this Fish Curry is Garam Masala.

Indian Fish Masala Curry

This fish curry is more similar to Meat based Curries and is very flavorful and aromatic. The gravy is rich and tasty as Coconut Milk is used. It goes well with Indian Breads. We even had it with Oats Puttu for Breakfast.

Fish Curry with Indian Spices

Ingredients

1. Fish – 1.5 lbs
2. Sliced Onions – 1
3. Diced Tomatoes – 2 medium
4. Curry Leaves – 2 sprigs
5. Ginger Garlic Paste – 1 tbsp
6. Coriander Powder – 1.5 tbsp
7. Kashmiri Chilly/Paprika Powder – 1 tsp
8. Fenugreek (Uluva) Powder – 1/4 tsp
9. Garam Masala Powder – 1 tsp + 1/4 tsp
10. Fennel Seeds (Perum Jeerakam) Powder – 1/2 tsp
11. Tamarind Paste – 1 tbsp
12. Thin Coconut Milk – 2 cups
13. Sugar – 1 tsp
14. Cilantro (Malliyella) – a few for garnishing
15. Oil – 2 tbsp
16. Mustard Seeds – 1/4 tsp
17. Salt – to taste
18. Lemon Juice – 2 tbsp

For Marinating the Fish

1. Ginger Garlic Paste – 1 tbsp
2. Turmeric Powder – 1/2 tsp
3. Red Chilly Powder – 1 tsp
4. Kashmiri Chilly/Paprika Powder – 1 tsp
5. Black Pepper Powder – 1/2 tsp
6. Salt – to taste

Preparation Method

1. Clean the fish and dice it into medium sized pieces. Soak it in water along with 2 tbsp lemon juice for five minutes. Wash it a couple of times and keep aside.
2. Marinate the fish with the above ingredients and refrigerate it for at least half an hour.
3. Heat 2 tbsp oil in a pan and splutter mustard seeds. Saute onions and and a sprig of curry leaves until the onions become translucent.
4. Add the tomatoes and let it cook until soft and mushy. Reduce heat and add ginger garlic paste. Saute for two minutes.
5. Add coriander, kashmiri chilly and fenugreek powders. Saute everything until the oil begins to separate from the mixture.
6. Next, pour in the thin coconut milk to the pan. Add the tamarind paste, 1 tsp sugar and salt to taste. Mix everything so that the tamarind dissolves.
7. Sprinkle garam masala and fennel seeds powder. Allow the gravy to come to a slow boil on medium heat.
8. Gently add the fish pieces and give the pan a swirl. Cover and cook for 12-15 minutes, swirling the pan occasionally.
9. Finally, open the pan and sprinkle 1/4 tsp garam masala powder. Remove from heat after two minutes. Garnish with another sprig of curry leaves and a few cilantro leaves. Keep covered.

Note

• I have used Cod Fillets for this curry. It is best to use any mild tasting White Fish for this recipe.
• Fresh Ginger Garlic Paste is always recommended.
• If using Canned Coconut Milk, dilute it with water to get the required consistency.
• If you don’t have tamarind paste, you can use tamarind extract. Soak 1 tbsp of tamarind pulp in 1/2 cup of hot water for 5-10 minutes or microwave it for a minute. Mash the pulp well and then strain the tamarind water.

SHARE

About Kiran