FISH in MASALA GRAVY....Indian Masala

Winter-a season to enjoy fish in any form- fried, poached, roasted or in gravy. I am listing a preparation, which is more on the lines of Punjabi cooking. However the mughalai purist will also be able to stake a claim in the type of cooking as illustrated. They would not be far from the truth. Punjabi cooking has a well identified branch in Peshawari cooking which in turn finds itself well seated in Kabuli tradition. Influenced by the Mughals the cooking presents itself as an oriented exotic fare.

While you may select a fish of your choice, I recommend you buy either a ‘Surmai’ (Tuna) or any firm fleshed fish. ‘Rohu’ (fresh water) will do as well.

You would require:

1. Fish 200 gms-cleaned, dressed and cut in to not too small chunks.
2. 125 gms Onion-diced fine.
3. 125 gms tomato puree.
4. 01 cup well beaten plain curd.
5. Paste of- 3-5 sprigs of fresh coriander, 03 green chili, 05-07 pods garlic, 2” ginger & 2” cinnamon stick.
6. 100 ml cooking oil.
7. Salt to taste, 01 tps each of red chili powder, turmeric powder, garam Masala, coriander powder, mustered seeds, Jeera & Ajwain. 04 cloves and 04 green cardamoms.


Method

1. In a wok or a handi pour all of the oil and heat on medium flame. Throw in the mustered seeds and wait for it to start spluttering. Add in the cloves, green cardamom and the fresh paste. Fry till light golden brown.
2. Add onion and fry till golden brown. Pour in the tomato puree and blend well.
3. Sprinkle in the dry Masala powder except ½ of the garam Masala. Fry till the oil starts to surface up. Pour in a little water and stir to blend the fried Masala.
4. Put in the fish chunks, and gently stir to fry and boil the fish. Make sure you do not damage the fish. Add a little more water to ensure even cooking.
5. As the gravy begins to look nice and red slowly add the curd and gently blend. Adjust salt to taste.
6. Do not cover, reduce the flame to ‘low’ and cook.

7. When you have the desired consistency of the gravy, serve hot after garnishing with the remaining garam Masala.

Serve with hot, steaming rice