Fish Masala its friday ..
Posted: Fri Jan 29, 2010 10:42 am
Always have fish on a friday of jummah ,come a tradition in my household .
So i have prepared the night before blocks of square tuna fish .
This curry is truly delicious! I say so with such confidence because I grew up eating it - The ingredients used to make it show a mix of both eastern and northern Indian culinary influences. Serve it with piping hot plain boiled rice.
# 1 kg fish cut into 1" thick slices (this curry tastes best with Rohu but you can use any fish with firm white flesh I actually use tuna but to each ones taste ...)
# 4 tbsps vegetable/ canola/ sunflower cooking oil
# 1 tbsp mustard seeds
# 2 tbsps cumin seeds
# 8 dry red chillies
# 1 tsp paanch phoran seeds (see recipe below)
# 10-12 curry leaves
# 1 large onion ground to a paste
# 1 tbsp ginger paste
* 2 large tomatoes cut into cubes
* 1 tsp turmeric powder
* 1 tsp garam masala powder
* 3-4 tbsps coconut powder
* Walnut-sized ball of tamarind soaked in 1/2 cup of hot water
* 2 cups hot water
* Salt to taste
* Chopped coriander to garnish
Preparation:
* Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder.
* Grind the tomatoes, turmeric, garam masala powder, coconut and above powder into a smooth paste. Keep aside. Squeeze the soaked tamarind well to remove all the pulp.
* Heat the oil in a wide heavy-bottomed pan and add the paanch phoran (see recipe here) and curry leaves. When they stop spluttering, add the onion paste and fry till light brown.
* Add the ginger and garlic pastes and fry for 3-4 minutes.
* Add the tomato and spice paste and fry till the oil begins to separate from the masala.
* Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well.
* Bring the gravy to a boil and then simmer.
* Gently add the fish to this gravy and cook till done.
* Garnish with chopped coriander and serve hot with plain boiled rice.
# 1 tbsp garlic paste
I prefer to prepare mine and slap all ingredients on it and all fresh tomatoes and potatoes and cover it will foil and cook and steam in oven .
Beautiful .Uuuuuuuuuuhm .
So i have prepared the night before blocks of square tuna fish .
This curry is truly delicious! I say so with such confidence because I grew up eating it - The ingredients used to make it show a mix of both eastern and northern Indian culinary influences. Serve it with piping hot plain boiled rice.
# 1 kg fish cut into 1" thick slices (this curry tastes best with Rohu but you can use any fish with firm white flesh I actually use tuna but to each ones taste ...)
# 4 tbsps vegetable/ canola/ sunflower cooking oil
# 1 tbsp mustard seeds
# 2 tbsps cumin seeds
# 8 dry red chillies
# 1 tsp paanch phoran seeds (see recipe below)
# 10-12 curry leaves
# 1 large onion ground to a paste
# 1 tbsp ginger paste
* 2 large tomatoes cut into cubes
* 1 tsp turmeric powder
* 1 tsp garam masala powder
* 3-4 tbsps coconut powder
* Walnut-sized ball of tamarind soaked in 1/2 cup of hot water
* 2 cups hot water
* Salt to taste
* Chopped coriander to garnish
Preparation:
* Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder.
* Grind the tomatoes, turmeric, garam masala powder, coconut and above powder into a smooth paste. Keep aside. Squeeze the soaked tamarind well to remove all the pulp.
* Heat the oil in a wide heavy-bottomed pan and add the paanch phoran (see recipe here) and curry leaves. When they stop spluttering, add the onion paste and fry till light brown.
* Add the ginger and garlic pastes and fry for 3-4 minutes.
* Add the tomato and spice paste and fry till the oil begins to separate from the masala.
* Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well.
* Bring the gravy to a boil and then simmer.
* Gently add the fish to this gravy and cook till done.
* Garnish with chopped coriander and serve hot with plain boiled rice.
# 1 tbsp garlic paste
I prefer to prepare mine and slap all ingredients on it and all fresh tomatoes and potatoes and cover it will foil and cook and steam in oven .
Beautiful .Uuuuuuuuuuhm .
