Fish masala, the name itself suggests its spicy taste and colour. Fish masala is a simple traditional and typical indian dish which is cooked using a perfect blend of spices. Fish masala differs from place to place in its ingredients and method like Maharashtra has its own version of fish masala which had a nice blend of grinded masala so does south indian style and also Goan style differs from them. But whatever the style be, one thing is most important i.e., the indian fish masala has to be spicy and rich in colour which not only makes it eye catching but also awesome in taste.I would share fish masala from different states with the right way and blend of their of spices , but now I would like to share this recipe which is unique and very common and also simple to everyone including those who dont know cooking. Even bachelors and give it a try and enjoy it at home. This is that simple and tasty. Fish contains high protein which is good for health and also for beautiful skin and hair. So including it in our diet makes us healthy and good.
So here is a way to prepare a simple and tasty fish masala .
Ingredients:
Fish - 1/2 kg
Onion - 1
Tomato - 1
Green chilli - 3 small size
Mustard - Urad dhal mixture - 1/2 tsp
Turmeric Powder - 2 pinches
Chilli Powder - 1/2 tsp
Khas Khas Powder - 1/2tbsp
Pepper Powder - 1/2 tsp
Salt to taste
Coconut Milk - 1 cup
Oil - 3 1/2 tbsp.
Method:
- Fry Fish (click to see fish fry recipe) and keep it aside.
- Since we are going to cook it again light frying is enough.
- Heat oil in a vessel.
- Add onion, curry leaves and fry till onion turns golden brown.
- Add tomato and fry till it is cooked.
- Add all the powders, water (2 - 3cups), salt and allow it to boil.
- Add the fried fish, allow it to boil then lower the flame and close the vessel.
- Take care not to break the fish while stirring.
- Let the masala flavor get into the fish and get cooked.
- Leave it closed for about 3-4 minutes stirring in between.
- Add coconut milk and mix.
- Allow it to boil for less than a minute.
- Lower the flame and leave it closed for 2-3 minutes.
- Now the masala mixture would have blended with the fish.
- If the gravy is not thick cook till it thickens.
Preparation Time: 20 minutes
Cooking time: 25 minutes
Serves: 4 persons
Shelflife: 1 day (if refrigerated then 2 days..it tastes even more delicious the next day)
Serving Suggestions: Serve hot with rice.
Note:
- Use fresh water fish which is also buyed fresh. You can check the freshness and quality by just pressing the fish. A good fish is softy and gets pressed in easily while bad one doesnt.
- For coconut milk- Take 1 scrapped coconut (smaller one) and put it in blender with 1 cup of water and grind well for 3 minutes. Then pass the mixture through a drainer and repeat the process again. You get coconut milk.
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