FISH MASALA-100gm(KITCHEN TREASURES)

Category: Spices,Masalas & Other Food Ingrediants
SKU: 623

Brand: KITCHEN TREASURES

₹31 ₹34 9 % off
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Description

                                         
					

Features

FISH MASALA


Fish Masala


NGREDIENTS

MARINATE AND FRY FISH:

  • 500 fish (I used kingfish), sliced into thin cutlets
  • 1 tbsp ginger garlic paste
  • 1/4 tsp ground turmeric (turmeric powder)
  • 1/2 tsp ground black pepper (black pepper powder)
  • 1/2 tsp red chili powder
  • Oil for shallow frying
  • Salt to taste

COCONUT PASTE:

  • 3 tbsp grated fresh coconut
  • 3 garlic cloves, roughly chopped
  • 1/2” fresh ginger, roughly chopped
  • 1/4 tsp ground turmeric (turmeric powder)
  • 1 tbsp ground coriander (coriander powder)
  • 1 tsp garam masala
  • 1 tsp red chili powder

TAMARIND MIXTURE:

  • 1 small lemon sized tamarind
  • 1/4 cup water

FISH MASALA:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 3 shallots, sliced
  • 2 green chilies, slit
  • 1 sprig of curry leaves
  • 1 medium tomato, chopped
  • Water
  • Salt to taste

INSTRUCTIONS

MARINATE AND FRY FISH:

  1. Place fish in a large bowl. Add ginger garlic paste, ground turmeric, ground black pepper and red chili powder. Coat fish pieces in spices. Season with salt. Marinate for 15 minutes.
  2. Meanwhile, heat oil for frying in a frying pan. Shallow fry until browned on both sides. Fry in batches if needed. Remove from heat. Set aside.

COCONUT PASTE:

  1. Place grated coconut, garlic, ginger, ground turmeric, ground coriander and garam masala in a food processor. Add a little water and grind to a smooth paste. Set aside.

TAMARIND MIXTURE:

  1. Soak tamarind in water for 10 minutes. Squeeze out the tamarind extract. Discard the hard bits. Set aside.

FISH MASALA:

  1. Heat oil in a large frying pan over medium-high heat. Add mustard seeds and fenugreek seeds. Splutter mustard seeds. Add shallots, green chilies and curry leaves. Sauté, stirring occasionally, for 3-4 minutes or until shallots are browned.
  2. Add coconut paste. Sauté, stirring occasionally, for 3-4 minutes. Add tomato. Sauté, stirring occasionally, for 3-4 minutes or until the tomatoes turn mushy. Add tamarind mixture. Season with salt. Add water to make thick sauce. Stir to combine.
  3. Bring to boil. Reduce heat to low and simmer for 2-3 minutes. Add fish pieces. Cook, covered, for 6-7 minutes or until fish is cooked through.
  4. Garnish with more curry leaves if you like. Serve with rice, roti or paratha.