Fish Masala Roast
Author:
Yummy N Tasty
Posted on,
5, Apr 2012
22.1 K views.
9
4.2/5 ( 82 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
20-30 mins
Happy Diwali
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Recipe video
Ingredients:
- Fish - 500 gms, cut into medium pieces
- Mustard seeds - ½ Teaspoon
- Chopped Red Pearl Onions - 2 cup
- Ginger paste - 1 ½ Tablespoon
- Garlic paste - 2 Tablespoon
- Green chillies - 3-4 Nos, slit
- Tomato puree - 3 cup
- Red chilli powder - 2 Tablespoon
- Coriander powder - 4 Tablespoon
- Curry leaves - 2 sprig
- Coconut oil - ½ cup
- Salt to taste
Instructions:
- Clean and wash the fish pieces, drain the water completely and set aside.
- Heat oil in a pan, splutter mustard seeds. Add in the chopped onions, curry leaves and saute until the onions are soft.
- Add ginger paste, garlic paste, green chillies and saute until light brown in color.
- Lower the flame. Add in the chilli powder, coriander powder and fry until the raw smell of powders disappears on low heat.
- Add in the tomato puree and salt. Mix well and cook till the oil starts separating. Stir occasionally.
- Add the fish pieces and combine well. Cover and cook on high heat for about 2 minutes.
- Then lower the heat and cook until the fish pieces are cooked well and the curry becomes thick or for about 6-10 minutes. Stir occasionally.
- Once the gravy is thick, remove from heat and serve warm.
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Fish Masala Roast
| Author - Yummy N Tasty |
| Posted on - 5, Apr 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/fish-masala-roast/ |
| Cooking time - 20-30 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Fish - 500 gms, cut into medium pieces
- Mustard seeds - ½ Teaspoon
- Chopped Red Pearl Onions - 2 cup
- Ginger paste - 1 ½ Tablespoon
- Garlic paste - 2 Tablespoon
- Green chillies - 3-4 Nos, slit
- Tomato puree - 3 cup
- Red chilli powder - 2 Tablespoon
- Coriander powder - 4 Tablespoon
- Curry leaves - 2 sprig
- Coconut oil - ½ cup
- Salt to taste
Instructions :
- Clean and wash the fish pieces, drain the water completely and set aside.
- Heat oil in a pan, splutter mustard seeds. Add in the chopped onions, curry leaves and saute until the onions are soft.
- Add ginger paste, garlic paste, green chillies and saute until light brown in color.
- Lower the flame. Add in the chilli powder, coriander powder and fry until the raw smell of powders disappears on low heat.
- Add in the tomato puree and salt. Mix well and cook till the oil starts separating. Stir occasionally.
- Add the fish pieces and combine well. Cover and cook on high heat for about 2 minutes.
- Then lower the heat and cook until the fish pieces are cooked well and the curry becomes thick or for about 6-10 minutes. Stir occasionally.
- Once the gravy is thick, remove from heat and serve warm.
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