Happy Cooking: Fish in Masala....Indian Masala

Dear Friends,

Fish when made well is acclaimed as an exotic dish in any part of the world. Fish forms important part of the menu in the coastal regions and in parts where major rivers form the basis of settlements. However, with the globe shrinking due to modern technology, most of the foods have ceased to be of particular region. Some say, if you wish to have better Chinese food, go to India. Chicken biryani, some swear, that its best made in some parts of U.S of A.......and so on.

But, my single friend I want to be of assistance, for you to eat hygienic food prepared at home. Buy fish that looks fresh, is firm to touch and does not smell foul when sniffed under its gill. It should have, as far as possible, a single comb like skeleton. Buy only as much that will be consumed by you, and no left overs, please.

You will require for two servings:

1. 200-300 gms fish, duly cleaned and cut in to medium size chunks by the fish monger/seller.

2. 150 gms onion. Juice of one lime/lemon

3. 02 green chillies,6 pods garlic & 2'' ginger diced fine. Fresh coriander leaves.

4. 6-8 pepper corns, 1'' cinnamon stick, 1/2 tps mustard seeds, 01 tps turmeric powder, 01tps jeera &01 coriander powder, 01 tps red chilly powder and 01 tps curry powder/garam masala.Salt to taste.

5. 100 ml mustard oil/ cooking oil.


Method

Step one

1. Wash the fish, drain, apply half of the turmeric powder,ginger+garlic, half of the lime juice, a generous pinch of salt and keep aside to marinate .

2. Make paste of 50 gms of onion, green chilly.

3. Slice the remaining onion.

Step Two

1. In a kadai pour the oil and heat. Fry the fish with the marinate masala for one minute on each side or till it browns to form a slight crust to seal the fish. Remove and keep aside.

2. In the same kadai and the remaining oil put in in the mustard seeds and when it starts to splutter add jeera, ginger+garlic and cinnamon stick. Fry till garlic starts to turn golden.

3. Now add the onion green chilly paste, fry, as it turns golden ,reduce the flame and put in all the dry masala and adjust the salt. Fry, pour in a few spoons of water to help all the masalas to come together. Fry, but don't burn.

4. Switch off the flame, but do not remove the kadai. put in the pieces of fish and mix gently till the cooked masala is enveloping the entire fish. Remove this fish on a platter, and layer the kadai with slice onion. Re-light the stove on low flame and gently layer the fish on the top of the onion.

5. Sprinkle the rest of the lime juice and cover the fish,tightly.(if need be, place a weight on the cover).

6. Now place a tava/griddle under the kadai on the low flame and slow cook this fish for at least 08-10 minutes.


Remove gently, on a platter, garnish with fresh coriander and serve with hot Chapati / Nan.