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17 December 2019

Kerala Fish Masala

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Kerala Fish Masala




Quick and easy Kerala style Fish Masala.
Prep Time: 15 minutes .
Cooking Time: 45 minutes
Serves:2 to 3
Ingredients:
  1. Fish,sliced- 350 to 400 gms(5 to 6 medium pieces see notes)
  2. Onion,sliced - 1.5 cups( 2 large)
  3. Green Chilies,cut vertically- 2(or to taste)
  4. Curry leaves - 2 sprigs
  5. Ginger garlic paste- 1 tsp
  6. Kashmiri chili powder - 2 tsp
  7. Coriander powder - 1 tsp
  8. Turmeric powder - 1/4 tsp
  9. Garam Masala powder - 3/4 tsp
  10. Black pepper powder - 1/8 tsp
  11. Tomato,chopped - 3/4 cup(2 small or 1 large)
  12. Hot Water -1/2 cup (or as required)
  13. Thick coconut milk - 1/2 cup
  14. Kasuri Methi - 1 generous pinch
  15. Salt - to taste
  16. Coconut oil - as required
For Marination:
  1. Kashmiri chili powder - 1 and 1/2 tsp
  2. Black pepper powder- 1/2 tsp
  3. Turmeric powder- 1/4 tsp
  4. Coriander powder- 1/4 tsp
  5. Lemon Juice- 1 tsp
  6. Ginger Garlic paste- 3/4 tsp
  7. Water- as required
  8. Salt - to taste
Instructions:

  • In a bowl combine together all the ingredients listed under 'for marination' to form a thick paste.Rub this onto the fish and set aside for about 15 minutes.Heat oil in a pan and shallow fry the fish,turning sides once in between until 3/4th done.
  • Drain and set aside.Transfer 2 to 3 tsp of the remaining oil into another pan.
  • Add onion , green chilies , curry leaves and ginger garlic paste and saute until golden brown over medium flame.  
  • Reduce the flame to low ,add kashmiri chili powder,coriander powder,turmeric powder,garam masala powder and black pepper powder along with 1 or 2 tbsp water.Stir continuously to avoid burning.Saute until oil starts to separate or until masala starts to leave the sides of the pan.
  • Now add tomato and mix well.Cover and cook until tomato turns mushy over medium flame.(Stir in between to avoid burning)

  • Once the masala is cooked well and starts to leave the sides of the pan,add 1/2 cup hot water and salt to taste ,mix well and bring it to a boil.

  • Add the coconut milk and kasuri methi ,stir well until combined.

  • Add  the  fried fish and gently swirl the pan to evenly coat the fish with the masala.Bring this to just under a boil ,over medium low flame.Add more curry leaves ,if desired and switch off the flame.Serve with rice or chapathi.




    Notes.
    • Use king fish,pomfret,pearl spot or any firm fish. 
    • Adjust the spice level according to your taste.
    • 1 cup equals  250 ml


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