Fish Masala prepared with spices and East Indian Bottle Masala. The fish slices are marinated with spices and ginger garlic paste and shallow fried. The fish slices are cooked in a prepared gravy. Goes really well with some rice bhakris or rice aapas /rotis or chapatis.
Ingredients
10 King fish slices ( medium size)
3 tomatoes, puree the tomatoes
1 tomato finely chopped
2 green chilies finely chopped
5 cloves garlic finely chopped
1 Inch ginger finely chopped
6 curry leaves
2 onions finely chopped
1/2 cup finely chopped coriander leaves
1 tsp apple cider vinegar
1 tsp East Indian Bottle Masala
Dry Spices
1 tsp chili powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp tempero di cuddi powder {East Indian garam masala powder} or if unavailable use any normal garam masala powder.
Masala to coat the fish slices
1 tsp chili powder
1/4 tsp pepper powder
1/4 tsp ginger garlic paste
Salt to taste
Mix altogether to make a paste , add very little water to make a thick paste.
Method
First coat the fish slices with masala prepared , shallow fry the fish .Once done remove and keep aside.
Using the same pan , saute the finely chopped ginger , garlic and green chilies. Add the finely chopped onions and saute till lightly brown. Add in the curry leaves , finely chopped tomatoes , 1 tbsp finely chopped coriander leaves and 1/2 cup water . Stir fry and allow to cook.
Add salt to taste , the dry spices and stir fry. Add the tomato puree and stir fry. Add just enough water and cook for 2 mins. Add a 1 tsp of East Indian Bottle Masala and stir fry, add 1/2 cup water ,after a minute add the fish slices and finely chopped coriander leaves.
Cook for a minute. Lastly add the apple cider vinegar.
A powdered spice mix used for flavouring Meat Dishes.
Made this Tempero spice powder my way ,
with a slight change.
GARAM MASALA 2
(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)
Ingredients
100 gms Cinnamon
40 gms cloves
40 gms cardamom
40 gms peppercorns
20 gms Star anise
10 gms Javitri / mace flower
10 gms bay leaf
5 gms all spice
5 gms Triphal / Schezwan pepper corn
10 gms saunf / fennel seeds
10 gms methi seeds / Fenugreek seeds
10 gms Shah Jeera / black cumin
Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle
used for flavouring Chicken, mutton, beef or Pork
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