Fish Masala

I have tasted so many varieties of Fish curry. But my mother in law loves this fish masala and i happened to taste it once they ordered a Fish Thali on an occasion when we were in home town. I have tasted that curry and that fish masala tasted heavenly so i tried so many times after that and could not able to get the taste of it. This time i have added garam masala too to this masala and it came out very well.

You could use tamarind juice same quantity if you does not like curd to be used in fish curry. Curd gives more richness to the curry but you have to be careful and put off the gas at the right time to prevent the curd curdles.

Easy to make tasty fish masala with thick gravy to be served for more people. Generally fish curry has a thin gravy but this is thick; generally if we prepare thick gravy that will not be sufficient to serve more people. When we dilute the gravy it becomes thin and tasteless. But this gravy is scrumptious to feed more people with a rich tasty gravy.

INGREDIENTS:

To marinate the fish:
Fish, White meat- 6 big pieces (500 grams)
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Salt- 1/2 teaspoon

To make the gravy:
Oil- 3 teaspoons
Jeera- 1/2 teaspoon
Fenugreek/ Methi seeds- 1/2 teaspoon
Cinnamon, cardamom, clove- 3 each
Onion, chopped- 2 big
Ginger garlic paste- 1 tablespoon
Tomato, chopped -2 big
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon (I have used here Kashmiri Chilli powder. Marinated fish also has chilli powder so add according to your spice level)
Garam masala powder- 1/4 teaspoon
Thick yogurt/ curd,beaten(or) thick tamarind juice- 2 tablespoon
Coconut, grated- 3/4 cup
Curry leaves- 1 strand (optional)
Coriander leaves- to garnish

PROCEDURE:

• In a plate add red chilli powder, turmeric powder and salt; mix well and rub over the fish and allow to marinate till the gravy cooks; set aside.

• In a pressure cooker (I am using to make the onion tomato mixture to cook nice and soft . You could use normal vessel too) or in a pan add the oil and add the jeera, fenugreek seeds, cinnamon, cardamom and clove allow to fry well in oil and wait till nice aroma arises.
• Now add the chopped onion with a pinch of salt and cook till soft. Then add the ginger garlic paste and cook till raw smell leaves.

• Add the chopped tomatoes and cook for a minute and then add half a cup of water and close with the lid and pressure cook the mixture till 2-3 whistles. (If you are cooking in a normal pan add 1 cup of water and allow the mixture to cook till soft)

• Meantime grind the coconut with some warm water and extract the coconut milk as much you can; set aside.
• Once the steam goes off open the lid and add turmeric and chilli powder cook for a minute. (If you are using tamarind add now and cook well till the raw taste leaves)Then add half a cup of water and salt and allow the mixture to boil.
• Once the mixture starts to bubble add the marinated fish. (Do not use ladle and mix after adding the fish)

• Swirl the pan in between to mix well the masala and allow the fish to cook. Now the colour of the fish turns white once it cooks. Now its time to add the garam masala powder and cook for fifteen seconds.

• Now add the yogurt and coconut milk and gently mix without breaking the fish.

• Allow the mixture to cook for a minute on low flame once the curry starts to bubble switch off the flame.(Do not cook the curry after adding yogurt and coconut milk as the curry tend to curdle)
• Add some curry leaves or chopped coriander leaves.