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:

1. Fry Fish (click to see fish fry recipe) and keep it aside.
2. Since we are going to cook it again light frying is enough.
3. Heat oil in a vessel.
4. Add onion, curry leaves and fry till onion turns golden brown.
5. Add tomato and fry till it is cooked.
6. Add all the powders, water (2 - 3cups), salt and allow it to boil.
7. Add the fried fish, allow it to boil then lower the flame and close the vessel.
8. Take care not to break the fish while stirring.
9. Let the masala flavor get into the fish and get cooked.
10. Leave it closed for about 3-4 minutes stirring in between.
11. Add coconut milk and mix.
12. Allow it to boil for less than a minute.
13. Lower the flame and leave it closed for 2-3 minutes.
14. Now the masala mixture would have blended with the fish.
15. 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.
  

1. Clean the tiny prawns but do not remove the shells.
2. Take the prawns in a kadhai or frying pan.
3. Add the mustard paste to it.
4. Also the turmeric powder, green chillies and salt.
5. Then add the mustard oil along with 1/3 cup of water.
6. Mix well. Put the frying pan on medium flame.
7. Stir frequenty. Cook until it all becomes dry.
8. Serve with hot rice.

Making Time: 20 minutes.

Serves: 3 persons.

Shelflife: 1 day.

Note: Use only mustard oil for this recipe for original and better taste.

Click here to know more about Oriya cuisines and Food Recipes- Introduction to Orissa Cuisines And Recipes.

1. Cut the fish into small pieces and wash thoroughly.
2. Add turmeric powder and salt to it for marinating.
3. Make a paste of mustard, tomatoes and garlic.


4. Cut the onion into slices.
5. Pre-heat a pan on medium flame. Put oil and fry the fish in batches of 2 or 3 pieces at a time for 4 to 5 minutes.
6. Keep the fried fish aside.
7. Putting the pan again on medium flame take a little oil .
8. Add cumin seeds and mustard ½ tea spoonful each.
9. When the cumin seeds and mustard start cracking add the sliced onions. Stir a little.
10. Add the tomato/mustard/garlic paste, turmeric powder, red chili powder and salt to it.
11. Also add 3 to 4 cups of water. Keep the pan on flame for about 10 to12 minutes.
12. When the curry starts boiling add the fried fishes and boil it further for about 3 minutes.
13. Besar is now ready to be served with rice.
14. Garnish it with coriander leaves before serving.

Making Time: 30 minutes

Serves: 4 persons.

Shelflife: 1 day.

Note: Choose fresh fish for this recipe.

Click here to know more about Oriya cuisines and Food Recipes- Introduction to Orissa Cuisines And Recipes.

Ingredients:

1 Pomfret
2 small onions,
sliced1 tomatoes,
chopped finely6 green chillies, grounded,
3 garlic flakes,
grounded1" ginger,
grounded1/2 cup coconut milk
Salt as per taste
3 tbsp oil .

Grind to a paste:
1 tsp corriander seeds
1 tsp cummin seeds
5 black pepper
2 cloves
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp coriander
1/4 tsp bottle masala (optional).

Method:

1. Cut the fish into small pieces .
2. Marinate the fish with salt and keep aside for 20 minutes .
3. Heat the oil, and fry the onions till golden brown .
4. Add ginger-garlic-green chillies paste and stir for a minute .
5. Add tomatoes and simmer for 2 minutes .
6. Add the grounded paste and simmer for 1 minute .
7. Add the grounded paste and simmer for 1 minute .
8. Add coconut milk and when it starts boiling add the marinated pieces .
9. Let it cook till done .
10. Serve hot with rice .

Making Time: 20 minutes.

Serves: 1 person

Shelflife: 1 day.

Note: You can also cook the fish wholy. All you have to do for it is silt the fish properly( fish sellign person does that if you ask).

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.

Ingredients:

1 kg: Fish filleted and cubed
2/3 cup: Yoghurt
1 cup: Chopped tomato
1 cup: Chopped onions
1 tsp: Garlic paste
2 tsp: Grated coconut
1 tsp: Turmeric powder
2 tsp: Chilli powder
1 1/2 tsp: Salt or to taste
1 tsp: Lemon juice
2 tsp: Oil
1-2: Bay leaf
1 tsp: Broken cinnamon
6 pcs: Cloves
1 tsp: Crushed black pepper
2 tsp: Oil
Coriander leaves for garnish.

Method:

1. Mix turmeric, chilli powder, garlic paste, salt and lemon juice into the yoghurt and marinate fish in it for 10 minutes.
2. Heat oil, add bay leaf, cinnamon, cloves, black pepper and onions.
3. Sauté till onions are soft. Add coconut and sauté till a light brown.
4. Add tomatoes and cook till access water dries.
5. Blend the whole mixture in a blender.
6. Heat the rest of the oil and add the fish. Stir fry over high heat till opaque.
7. Add the ground paste and simmer over low heat till fish is cooked through.
8. Garnish with coriander leaves and serve.

Making Time: 20 minutes.

Serves: 4 persons.

Shelflife: 1 Day.

Note: Buy fresh fish for this recipe. Also cut it properly , if not then ask the fisher person selling it to cut and give them.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.

Bombay Duck is not a Duck but a fish . Since it was first found in Bombay, it got its name from it.
It is widely used and cooked in gravy or deep friend with marinated masala applied to it.

Ingredients :
8-10: Bombay Ducks (cleaned & drained)
1 tbsp: Chilly Powder
1 tbsp: Turmeric Powder
1 small size: Potato sliced (thinly in slices)
1 tbsp: Lemon juice salt to taste.
2-3: Green Chillies
3-4 flakes: Garlic smashed .

Method:

1. Marinate the Bombay Ducks and potato with chilly powder, turmeric powder, lemon juice, green chillies chopped finely and salt, mix the ingredients well and keep aside for 1/2 an hour.
2. Heat oil in a vessel and add in smashed garlic flakes, when the flakes turn slightly brown add the marinated Bombay ducks and simmer for a while, add the thinly slice potato.
3. Cover the vessel let it cook in its own water.
4. After it is cooked garnish it with coriander leaves.
5. Serve Hot.

Making time:30 minutes

Serves: 4 persons

Shelflife:1 day.

Note: Dont add water to this while cooking. Instead cook it in its own water. Cooking In its own water adds a Peculiar taste to this cuisine. This can be served with rice.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.

Ingredients:
12 pc: Medium sized prawns
1 cup: Sooji
3 tsp: Lime juice
½ tsp: Turmeric powder
3 tsp: Tamarind water
5 pcs: Red button chillies
2/3 tsp: Red chilli powder
6-7: curry leaves
¼ tsp: Salt
5 tsp: Oil .

Method:

1. Make marinade by mixing lime-juice, red chilli powder, salt, turmeric powder and tamarind water together. Immerse prawns in it and keep aside for 5 minutes.
2. Coat marinated prawns with sooji and keep aside for another 3 minutes.
3. Heat oil and put red button chillies in it. After 1 minute add curry leaves, turmeric powder, red chilli powder and salt to taste to it the tadka is ready.
4. Add ready madras coconut chutney to it. Take off fire and keep aside to serve with karwari prawns.
5. Heat oil in pan and shallow fry the prawns.
6. Serve hot with coconut chutney.

Making Time: 20 minutes

Serves: 3 -4 persons

Shelflife: 1 day.

Note: Always choose good prawns. Also clean it properly before cooking it.

Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.