Restaurant Style Fish Roast

Have you started planning the menu for Easter or is it already done? I do hope, you’ve a little space left in your menu for this wonderful fish roast recipe.

This recipe is quite special to me, considering the fact that this is the very first fish recipe I wrote in my very first recipe dairy. I’ve gone through this recipe countless times and everytime I passed it, thinking I’ll make it for some special occasion.

Looks like, the time has come now and I finally I made it! Easter is definitely a special occasion and a time for celebration.

This recipe is apt for celebration. It has a wonderful flavour combined with rich masala, that goes well with Ghee Rice, Pulao, Appam, Roti and even Plain Rice.

I’ve used Pomfret (Avoli) in this recipe, but you can sue any meaty fish of your choice.

Btw, if you are looking for Pesaha Appam / Indri (Inri) Appam recipe, you can see it here. I’ve updated the recipe with a video. 

You can see all Vishu Recipes here

Here is the recipe…

Marinate the fish pieces with ingredients listed under marination (ginger, garlic, chilli powder, cornflour, lemon juice & salt) for 15 mins…

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Heat oil in a deep and wide pan and shallow fry the fish pieces till they are half cooked…

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In the same pan, add more oil if required, add sliced onion and cook till it browns…

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Add sliced ginger & garlic and green chilli and cook for 2-3 mins…

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Add turmeric, chilli, coriander powder and garam masala. Mix well. Cook for 2-3 mins, till the raw smell goes and oil starts appearing. Add 2 tbsp water and mix well…

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Add sliced tomato and salt. Cook till tomato becomes soft…

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Add fried fish pieces. Coat the pieces with the masala…

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Add 1 cup water, bring to boil. Simmer, cover and cook for 7-8 mins…

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Remove the fish from the gas and add the cashew paste. Gently and carefully mix it by tilting or rotating the pan…

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Return to gas and cook on low flame for 3-4 mins. Add chopped coriander leaves. Let the curry rest for half an hour for the flavour to settle in…

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Restaurant Style Fish Roast

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Servings: 4
Author: Maria Jose Martin

Ingredients

  • 400 gms Fish (measured after cleaning (I used pomfert, you can use any meaty fish))

For marination

  • 2 tsp Crushed ginger & garlic (each)
  • 2 tsp Chilli powder
  • 1.5 tbsp Lemon juice
  • 1 – 1.5 tsp Cornflour
  • Salt

For masala

  • 2 medium Onion (sliced)
  • 1 tbsp Sliced ginger & garlic (each)
  • 2 Green chilli (slit lengthwise)
  • 1/2 tsp Turmeric
  • 2 tsp Chilli powder
  • 2.5 tsp Coriander powder
  • 1/2 tsp Garam / meat masala (I used meat masala)
  • 1 big Tomato (sliced)
  • 10-12 Cashew nuts
  • Salt
  • Oil (I used coconut oil)

Instructions

  • Marinate the fish pieces with ingredients listed under marination (ginger, garlic, chilli powder, cornflour, lemon juice & salt) for 15 mins.
  • Soak the cashew nuts in 2 tbsp water for 10-15 mins. Grind to a smooth paste.
  • Heat oil in a deep and wide pan and shallow fry the fish pieces till they are half cooked.
  • In the same pan, add more oil if required, add sliced onion and cook till it browns. Add sliced ginger & garlic and green chilli and cook for 2-3 mins.
  • Add turmeric, chilli, coriander powder and garam masala. Mix well. Cook for 2-3 mins, till the raw smell goes and oil starts appearing. Add 2 tbsp water and mix well.
  • Add sliced tomato and salt. Cook till tomato becomes soft.
  • Add fried fish pieces. Coat the pieces with the masala. Add 1 cup water, bring to boil.
  • Simmer, cover and cook for 7-8 mins.
  • Remove the fish from the gas and add the cashew paste. Gently and carefully mix it by tilting or rotating the pan.
  • Return to gas and cook on low flame for 3-4 mins. Add chopped coriander leaves.
  • Let the curry rest for half an hour for the flavour to settle in.
  • Serve with plain rice, jeera rice, ghee rice, veg pulao, coconut rice, appam or roti.

Notes

The gravy tends to thicken as it rests, so if you prefer more gravy, add water accordingly.
If you prefer a richer and creamier masala, cook the fish in thin coconut milk instead of water.
The colour of the dish tends to darken as it rests.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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  • This curry came out brilliantly Maria! Thank you for this wonderful recipe. Everybody loved the look and taste!
    I have a question, what if v wanted to make a larger quantity? Say using almost a kg of fish, do we double all the ingredients?

    • Thanks a lot Anitha :) Really happy to know that it worked out well for you. I guess you can double the measurements for 1 kg fish. Cashew nuts you can use around 15 – 18 instead of doubling, rest you can double the qty.

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