Masala fish is not curry type fish, it is more like fried fish in spicy masala. This recipe gives fish two flavors at a time, the crunchy, spicy coating on the fish and aromatic, well seasoned masala.
Ideal for winter dinners, small gatherings and one dish parties. It took me some time to make it but everyone said it was wort waiting for ❤
- 2 kg fish (rohu)
- 2 tbspns cracked coriander seeds
- 2 tbspns red chilli flakes
- 1 tbspns salt
- 1 cup besan (gram flour)
- ½ cup lemon juice
- Oil for shallow frying
- 1 cup oil
- 2 large onions + 3 cloves garlic + 1-inch ginger + 4 green chillies
- 3 large tomatoes (Chopped)
- Salt to taste
- Red chilli powder
- 1 tspn turmeric powder
- 1 tspn black cumin seeds
- 1 tspn chaat masala
- 1 tspn dried fenugreek leaves (kasuri methi)
- Green coriander leaves
- Green chillies
- Wash and pat dry fish. Apply salt and lemon juice and massage for about 5 minutes. Add rest of the stuff and keep aside for 30 minutes.
- Heat oil in frying pan and fry fish fillets in batches. 3 minutes per side. This process is to avoid the flaking of fish in masala and to give it a spicy, crispy coating.
- For masala grind 2 large onions + 3 cloves garlic + 1-inch ginger + 4 green chillies in food processor.
- Heat oil in wok and fry ground onion mixture. When translucent, add chopped tomatoes and mix. Add a splash of water if needed. Add all the spices and mix. Add a cup of water and let the masala simmer for 5 minutes on medium high flame.
- Add fried fish fillets in the pan without over lapping, garnish with coriander and green chillies and cook covered on low medium heat for 5 minutes. Flip sides and cook for further 5 minutes.
- Take out the fillets in the serving platter or dish and spread the masala on top.
- Serve hot with home made roti and raita.