Fish Roast

This fish dish is bursting with flavor, thanks to the perfectly balanced spices. The inclusion of fried onions adds an extra kick to enhance the overall taste. It pairs wonderfully with plain rice, appam, ghee rice, jeera rice, or any type of pulao. In our meal, we enjoyed it alongside green peas pulao with a side of raita.

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Course Side Dish

Cuisine Indian

Servings

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.

Keyword Fish Roast