Fish Roast
Ingredients
Fish - 325 gms (measured after cleaning, I used Pomfret)
Small onion - 12-15, sliced
Crushed ginger & garlic - 2.5 tsp, each
Turmeric powder - ½ tsp
Chilli powder - 3 tsp
Tomato - 1 small - medium, sliced
Tamarind - gooseberry size soaked in 2-3 tbsp warm water (refer notes)
Water - 1 cup
Mustard - ¼ tsp
Fenugreek seeds (uluva) - a pinch
Coconut oil
Curry leaves
Salt
Instructions
Heat oil and crackle mustard and fenugreek seeds. Add sliced small onion, crushed ginger and garlic and cook. When it becomes golden brown add chilli and turmeric powder. Fry for a min or two. Add soaked tamarind pulp and ¼ cup water. Mix well.
Add tomato and salt. When tomato is slightly soft add fish pieces. Coat the fish pieces with the masala. Add 1 cup water and rotate the pan, to ensure the masala is covering the fish pieces. Bring it to boil and simmer and cook for 12-15 mins, till the fish is done and gravy has become thick.
Notes
You can use any fleshy fish to make this recipe.
Do a taste test of tamarind to see it's strength and add accordingly. Also some tamarind may be too salty, in that case, be careful while adding salt to the curry.
Make sure you give enough resting time for the dish, since the flavour develops as it rests. Also, you can adjust the qty of gravy to suit your requirements. keep in mind that gravy tends to reduce as it rests.
Fish - 325 gms (measured after cleaning, I used Pomfret)
Small onion - 12-15, sliced
Crushed ginger & garlic - 2.5 tsp, each
Turmeric powder - ½ tsp
Chilli powder - 3 tsp
Tomato - 1 small - medium, sliced
Tamarind - gooseberry size soaked in 2-3 tbsp warm water (refer notes)
Water - 1 cup
Mustard - ¼ tsp
Fenugreek seeds (uluva) - a pinch
Coconut oil
Curry leaves
Salt
Instructions
Heat oil and crackle mustard and fenugreek seeds. Add sliced small onion, crushed ginger and garlic and cook. When it becomes golden brown add chilli and turmeric powder. Fry for a min or two. Add soaked tamarind pulp and ¼ cup water. Mix well.
Add tomato and salt. When tomato is slightly soft add fish pieces. Coat the fish pieces with the masala. Add 1 cup water and rotate the pan, to ensure the masala is covering the fish pieces. Bring it to boil and simmer and cook for 12-15 mins, till the fish is done and gravy has become thick.
Notes
You can use any fleshy fish to make this recipe.
Do a taste test of tamarind to see it's strength and add accordingly. Also some tamarind may be too salty, in that case, be careful while adding salt to the curry.
Make sure you give enough resting time for the dish, since the flavour develops as it rests. Also, you can adjust the qty of gravy to suit your requirements. keep in mind that gravy tends to reduce as it rests.
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