Fish Roast

Easter is almost here and that means the Lent is nearly over. After seeing some of my lunch posts on Insta & FB, I got comments & messages asking me about lent. No, I didn’t take it.

Well, giving up non veg is not difficult for me. We don’t have it on daily basis and I don’t even crave it most of the time. Now, sweets are a different story altogether. I’ve a very hard time giving it up. No I didn’t take lent for that either. Ok, I so badly wanted to eat a homemade cake but I haven’t baked a cake in ages, may be after Easter ;)

I was wondering what to share here as the Easter special post and then I came across this Fish Roast recipe. This looked like a “party wear” to me ;) It’s not an everyday fish curry kinda recipe.

It takes a bit extra work and I think people generally like these kinda recipes for festive occasions. I think it makes them feel like they’ve put in a little effort to produce something extraordinary or special. I don’t know whether it’s true or not, but I guess that’s the general sentiment. What do you think?

Anyways, this fish recipe is fit for a party and if you like fish, then you will like this! I do hope this Fish recipe finds a place in your Easter Menu.

It’s a flavour packed fish with the well balanced spices and the addition of fried onions, gives an extra kick to the flavour factor. It goes well with Plain rice, Appam, Ghee Rice, Jeera Rice or any kind of Pulao. We had it with Green peas Pulao with some raita on the side.

Like most non veg dishes, I thought it tasted better the next day, so make sure you cook a bit extra to leave some leftovers ;)

Btw, if you are looking for Pesaha Appam & Paal recipe, you can find it here. If you are looking for Vatteyappam recipe, check it out here.

If you are looking for more Easter special recipes, here you go…

Here is the recipe…

Marinate the cleaned fish pieces with turmeric (1/4 tsp), chilli powder (2tsp) & salt. No water is added. Keep it aside for 15-20 mins…


Heat oil (for shallow frying) in a wide pan. Fry the marinated fish pieces till it’s half cooked. Keep it aside…


In the same oil, fry the half of sliced onion, till it’s golden brown…


Remove excess oil from the pan (you need around 1 tbsp 1/2 – 1 tbsp oil to make the masala). Bring back the pan to fire and add the remaining sliced onion. Cook till it becomes golden brown…


Add crushed ginger 7 garlic. Fry for 2-3 mins…


Add turmeric, chilli & coriander powder. Fry for 2-3 mins, till the oil starts appearing. You can add 1-2 tbsp hot water in between to bring together the masala…


Add chopped tomato & cook till it softens…


Add 1 cup water & bring it to boil. Simmer for 6-8 mins, till the water is reduced and the gravy has become thick…

Add fried fish pieces and crushed fried onion to the gravy. Mix gently to make sure the fish pieces are coated well with the masala…

Cover & cook for 5-7 mins. Add chopped coriander leaves and mix it. Remove from fire…

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Fish Roast

Print Pin
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 4
Author: Maria Jose Martin

Ingredients

  • 250 gms Fish (measured after cleaning, refer notes)

For Marination

  • 1/4 tsp Turmeric powder
  • 2 tsp Chilli powder
  • Salt

For Masala

  • 2 medium Onion (finely sliced, divided)
  • 1/2 tbsp Crushed ginger & garlic (each)
  • 1/2 tsp Turmeric powder
  • 2 tsp Chilli powder
  • 2.5 -3 tsp Coriander powder
  • 1/4 tsp Garam masala
  • 1 med-big Tomato (chopped)
  • 1 cup Water
  • 1 tbsp Chopped coriander leaves
  • Salt
  • Oil (I used Sunflower oil)

Instructions

  • Marinate the cleaned fish pieces with turmeric (1/4 tsp), chilli powder (2tsp) & salt. No water is added. Keep it aside for 15-20 mins.
  • Heat oil (for shallow frying) in a wide pan. Fry the marinated fish pieces till it's half cooked. Keep it aside.
  • In the same oil, fry the half of sliced onion, till it's golden brown. Drain the onion. Once the onion is cooled a bit, add garam masala to this and mix well using your hands and crush them. Keep it aside.
  • Remove excess oil from the pan (you need around 1 -2 tbsp oil to make the masala).
  • Bring back the pan to fire and add the remaining sliced onion. Cook till it becomes golden brown.
  • Add crushed ginger 7 garlic. Fry for 2-3 mins.
  • Add turmeric, chilli & coriander powder. Fry for 2-3 mins, till the oil starts appearing. You can add 1-2 tbsp hot water in between to bring together the masala.
  • Add chopped tomato & cook till it softens.
  • Add 1 cup water & bring it to boil. Simmer for 6-8 mins, till the water is reduced and the gravy has become thick. Add fried fish pieces and crushed fried onion to the gravy. Mix gently to make sure the fish pieces are coated well with the masala.
  • Cover & cook for 5-7 mins. Add chopped coriander leaves and mix it. Remove from fire.
  • Let the dish rest for half an hour for the flavour to settle in.

Notes

I used Pomfret for this recipe. You can use any fleshy fish like King / seer fish. You can also use Salmon, if you like it In Curry dishes. But the cooking time might vary.
You can also use Coconut oil instead of refined oil.
The curry tasted better the next day, so the longer you let the curry rest, the more will be the flavour.

 

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