Tuesday, December 16, 2008

Fish Masala

This recipe is usually made with Tin fish. I used to get these tin fishes from Srilanka. We used either make this masala or make fish curry. I always had relised the tin fish masala taste and was worried about how to make the fish masala without those tin fishes. In India, the packed tin fishes are too costly. Some how I managed to make the recipe for the same . though the taste was 95% matching with the tin fish masala taste still, Iam happy that I made it.This recipe is made using Seer fish. I have utilised the left over seer fish like the tail, broken slices etc and made this dish.

Rohu fish/ vanjaram (any fish that doesnt have too much of bones) - 4 - 5 peices
tomato - 3
onion - 3
ginger garlic paste - 2 tsp
red chilli powder - 1.5 tsp
turmeric powder - 1/4 tsp
salt to taste
Corriander Leaves - 2 - 3 tsp
Oil to fry
cloves, cinnamon and cardamom - 1 each

- steam the fish with little water, a pinch of turmeric and salt in a pressure pan for 5 - 7 minutes. Do not put the whistle.
- in case you have a microwave oven, you can steam the fish with little water, a pinch of turmeric and salt in HIGH for 3 -4 minutes.
(this is how the fish looked after steaming)
- remove the skin and break the fishes into peices and be sure to remove the bones.
- cut the onions finely
- chop the tomatoes into squares- in a kadai,add oil
- to it add the cloves, cinnamon and cardamom
- fry well.
- now add the finely chopped onions and fry
- then add the chopped tomatoes
- to it add the ginger garlic paste and salt
- fry well
- fry until the tomatoes are smashed and then add the red chilli powder, turmeric powder and salt to taste
- fry until the raw smell disappears
- add some water to the mixture and fry
- now add the steamed fish
- add the corriander leaves and fry
- fry until the masala is coated on all the sides of the fish.
- serve hot with rice/ indian breads.
Thanks goes to:
My srilankan Aathai, Selveshwari. She is an awesome cook especially when it comes to non veg. She taught this recipe with the tin fish and thanks to my brain for thinking of steaming and fish and recreating the recipe again.!!!!!

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