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Masala Fried Fish Curry

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Ingredients
  

  • Fish pieces around 6-7- 500gms (Rohu, Katla or Asian Carp)

For Marination:

  • Salt- 1 tsp
  • Red Chilli Powder- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Ginger Garlic Paste- 1 tsp
  • Lemon juice- 2 tsp

For Masala Paste:

  • Cumin Seeds- 1.5 tsp
  • Coriander Seeds- 1 tbsp
  • Kashmiri Red Chillies- 4 nos.
  • Ginger chopped- 1” piece
  • Garlic cloves- 8
  • Fresh Coconut grated- 1/2 cup

Other Ingredients:

  • Curry leaves- 15-20 leaves
  • Garam Masala Powder- 3/4 tsp
  • Tamarind Pulp- 3 tbsp
  • Thick Coconut Milk- 4 tbsp
  • Salt- 1/2 tsp or to taste
  • Refined Oil- 3 tbsp + 2 tbsp for shallow frying

Instructions
 

Preparation:

  • Marinate the fish pieces with items indicated & set aside for 20-30 mins
  • Heat 1 tbsp oil in a frying pan and shallow fry the fish pieces on both sides till golden.
  • Fry for 2 mins on medium heat on both sides and then on low heat for 1 min on each side. Remove on to a plate.
  • To make the Masala Paste, first dry roast the cumin seeds, coriander seeds and Kashmiri red chillies in a pan on low heat for 2-3 mins. Set aside and allow it to cool. Now transfer it to a grinder/ blender and add the chopped ginger, garlic cloves and grated fresh coconut.
  • Grind it into a coarse powder first and then blend it into a paste after adding 1/2 cup of water.

Process:

  • Heat 3 tbsp oil in a kadai or pan and add the curry leaves. Give a stir and then add the blended masala paste. Sauté on medium heat for 3 mins and then on low heat for 5-6 mins till the paste is fried.
  • Now add the garam masala powder and 2 tbsp water and fry on low heat for 2-3 mins.
  • Add tamarind pulp and 200 ml water and simmer for around 2 mins.
  • Add the fried fish pieces , give a stir and cover & cook on low heat for around 10 mins.
  • Open the cover and add the thick coconut milk. Give a mix and simmer for 2-3 mins.
  • Serve with rice.
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