SPICY FISH MASALA
Ingredients
3 slices of fish ( pomfret, salmon, or spanish mackerel, or any of your choice )
3 tbs coconut scrapings
1 tsp aniseed
3or 4 tsp of chilli powder,or more to taste
2 tsp thick tamarind juice, or more to taste
tsp tumeric powder
tomato chopped into tiny pieces
salt to taste
2 – 3 tbs oil or more
Method
Grind the coconut scrapings and aniseed to a fine paste. Remove the paste, add in the chilli powder,tumeric powder, thick tamarind paste, salt, and the chopped tiny pieces of tomatoes and mix well to form a paste.
Clean and wipe the fish slices. Apply the masala all over the fish, so that the masala is well evenly coated through out. Keep them aside for an hour or so.
Put a non stick pan on fire. ( It's important , so that we get neat finished fish slices )
Add the oil , then add the fish slices on the pan and cook on slow fire. Let it brown nicely before turning on the other side. This not a deep fried fish, but we have to use oil a little bit more for the masala and the fish to be cooked..So add oil accordingly
Note: After cooking ,you can put the fish pieces on a hot tosai kal to get a very dark brown finish, without burning the masala.
This spicy masala fish will be very tasty to eat with steaming rice.
Ingredients
3 slices of fish ( pomfret, salmon, or spanish mackerel, or any of your choice )
3 tbs coconut scrapings
1 tsp aniseed
3or 4 tsp of chilli powder,or more to taste
2 tsp thick tamarind juice, or more to taste
tsp tumeric powder
tomato chopped into tiny pieces
salt to taste
2 – 3 tbs oil or more
Method
Grind the coconut scrapings and aniseed to a fine paste. Remove the paste, add in the chilli powder,tumeric powder, thick tamarind paste, salt, and the chopped tiny pieces of tomatoes and mix well to form a paste.
Clean and wipe the fish slices. Apply the masala all over the fish, so that the masala is well evenly coated through out. Keep them aside for an hour or so.
Put a non stick pan on fire. ( It's important , so that we get neat finished fish slices )
Add the oil , then add the fish slices on the pan and cook on slow fire. Let it brown nicely before turning on the other side. This not a deep fried fish, but we have to use oil a little bit more for the masala and the fish to be cooked..So add oil accordingly
Note: After cooking ,you can put the fish pieces on a hot tosai kal to get a very dark brown finish, without burning the masala.
This spicy masala fish will be very tasty to eat with steaming rice.
No comments:
Post a Comment