Fish Masala
Course: EntreesDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
1
hourCalories
430
kcalIngredients
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.
