MACCHI (fish) SOORKH....India Masala

Winter will soon withdraw, and the temperatures may not be as conducive as they are now, to enjoy fish. Fish, is an enjoyable food, and gets enhanced when consumed under favorable conditions. Also, a dish becomes more palatable if it is cooked such that the end product looks good and attractive.

In Indian cooking the ‘finished’ look of the dish is derived at time of (cooking) frying its Masala. If you achieve the desirable, your dish will be more than appreciated.

Achieving this is simple if you sauté the Masala well. For the above you will require the following:

Ø Fish (firm, cleaned, cut) boneless preferred- 300 gr.

Ø Onion diced fine-200 gr.

Ø Tomato purees 05Tps.

Ø Make paste of 03 tps fresh Coriander leaves, 03 green Chili, 25 gr. Ginger & 06 pods Garlic.

Ø 04 Cloves, 2” stick cinnamon and 04 green Cardamoms (crushed).

Ø Dry Masala- 1 ½ Red(deghi) chili powder, 01 tps Turmeric powder, 01 tps Coriander powder, 01 tps Jeera, 01 tps Carom seeds & 01 tps garam Masala.

Ø Cooking oil-80 ml.

Ø Juice of 01 Lemon / Lime.

Ø Water.


MARINATE (all ingredients in addition to above)

In a small vessel put in 01 tps Red (deghi) chili powder (which exudes, both, ‘color’ and flavor), ½ tps turmeric powder, coriander powder, salt and ½ tps garam Masala. Add half of the lemon juice and form a paste. If need be add a few drops of water. Put in the fish, after it has been cleaned and cut to required size. Cover and shake firmly but gently to coat all of the fish and leave it to marinate, for at least 2 hrs.

In a wok pour oil and deep fry the fish. Keep aside.


Method

1) On medium flame, place a wok / kadai and pour in the measured oil. As it heats put in the cloves, Jeera, crushed cardamom & carom seed. Fry.
2) As the whole spice gently turns golden, add the prepared paste and fry till golden.
3) Put in the onions and fry to light brown, add a little salt and all of the dry Masala. Stir fry, time and again sprinkling water to avoid burning and sticking to the bottom, and help blend. Fry till golden brown, and the oil acquires the red chili color.
4) Pour in the tomato purees and blend, fry. Watch for the oil to float up.
5) Mix in ½ cup water, blend by stirring and again watch for the oil to float up.
6) Now introduce the fried fish and gently toss to coat all of the fish with the sautéed Masala.
7) Reduce the flame to low, partially cover the wok for 02 mts. and switch off the flame. Let the fish cook in the heat of the vessel for 03 mts.

Remove to flat platter and serve after garnishing with fresh coriander.

Best, with Chapatti.