Restaurant Style Fish Roast

Servings:

Author: Maria Jose Martin

Print Recipe

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.