Yummy Fish masala is always my favourite. I have used seer fish in making this the recipe is as follows
Seer fish -1/2 kg
Tomato -2 big
Onion-2 big
Garlic -5 cloves if big 10 cloves if small
Ginger -1 inch sliced
curry leaves
salt and oil as required
For curry masala:
Turmeric powder - 1 tspn
Red chilli powder - 2 tspn
Coriander powder -3 tspn
Tamarind Juice - 1 cup rich
Can add tomato paste also if needed that extra tanginess.
Fish masala - 1 tspn ( any brand)
Marinate fish using required turmeric powder, red chilly powder, ginger garlic paste and salt for 1/2 hr.
In a kadai heat some oil, crack mustard seeds, methi seeds, saute onion, garlic, ginger and curry leaves. Add the masalas for the curry one by one and saute. Add extra oil if it is too dry. The masala shouldnt charr or else the taste will be different. Finally add tomatos. Add tamarind juice and salt. Allow it to boil. Add the fish pieces slowly. Cook till done. Sprinkle fish masala on top. Cover for few second. Serve with Rice.
I tasted this yummy Dish from a Restaurant with Prawns as the main ingredient. The taste was lingering on to my tongue ever since then and really wanted to try out in my kitchen.. And Hurrah I have succeeded in making it with the same taste and colour. At certain times I would love to appreciate self ;) ;) ;)
Here it goes the picture first and then the recipe following. I want all nonveg lovers to make this at home and send me the feed back.. am sure this dish wont disappoint you :)
I have tried this recipe using mackerel fish. But if you get bigger and thick fleshed fish you can try this out and the taste will be awesome.
Recipe:
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For marinating the fish ( quantity as per the quantity of Fish)
Red chilli powder - 1 tspn
Turmeric powder -1/2 tspn
Salt -as required
Tamarind paste (ready made one) - 1/2 tspn
Marinate the fish for 1-2 hrs and deep fry in oil
For Masala
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Small onions -6 nos
Garlic- 10-15 if small
curry leaves-3 leaves
Dry chillies - 10 nos
Imli paste -1 & 1/2 tspn
Tomato paste - 2 tbspn
Salt and oil as required
In a pan heat some oil and roast chopped onions, garlic, and dry chillies. Grind this with rest of the ingredients and salt to a paste. In the remaining oil in pan add few more curry leaves and once it is crisp add the masala paste. Saute till its dry and raw smell is gone. Pour this on the fried and crispy fish pieces. Serve hot with Rice.
Want to prepare this drooling fish curry ? Well see the recipe below:
Fish -1 kg
Chilli powder -1&1/2 tspn
Turmeric powder - 1/2 tspn
Pepper -1/2 tspn whole
Garlic - 1 pod
Small onions peeled-1 cup
Tamarind -1 lemon size
salt
Oil (normally in Kerala we use coconut oil as it gives a nice aroma)
curry leaves- few
Soak the tamarind in hot water for sometime to extract maximum juice out of it. Remove the chunks and in the water mix chilli powder, turmeric powder.
Grind 1/2 cup small onions and 1/2 pod garlic together with pepper and without water. Mix this also to the tamarind water add curry leaves, salt and 2 tbspn of coconut oil. Add the remaining small onions and garlic after chopping it nicely and also add fish pieces to this . Cover and cook in a clay pot on medium heat. Cook undisturbed till the gravy reduces to a thick consistency and also till the fish gets properly cooked. When it is done drizzle some oil over the curry and cover it for some more time.
Remember u need not stir the curry in between continously as this make the tamarind turn sour. But can turn the fish pieces to cook the other side also in between. Serve hot with Rice
Dry Shark curry with ladies finger-Kerala Special
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Dry fishes are a boon to me during off season for fish( trawling times) .This is my mom's special and as always mom's cooking is any person's favourite . One such dish is this for me..
Many times I have felt that the same recipe when I cook is no where near her magical touch. I would love to share this with you guys. Can use any dry fish for this .even dried prawns can also be used.
Dry fish -100 gms
Soak the fish in water with some teared paper pieces as it absorbs the salt from the dry fish.
Lady's finger - 3-4 nos cut into 2 pieces
Grated coconut - 1 cup
small onions - 2-3 for grinding and keep some 10 pieces slit into 2 (if big, or can add as such if small) seperate for cooking
Garlic -2-3 cloves
Saunf -less than a pinch
Turmeric powder -1/2 tspn
Chilli powder- 3/4 tspn
Coriander powder- 1 & 1/2 tspn
Curry leaves -3 nos
Grind together coconut and masalas to a smooth paste
Prepare tamarind extract using half a lemon sized tamarind.
In a wok heat some oil, crack mustard, Saute small onion, Ginger (1/2 inch) sliced, curry leaves -4-5 nos. Saute the lady's finger. Add the tamarind juice now. Add the grated masalas. Mix well. Add the required amount of salt. allow it to boil. when the bubble starts coming out add the washed fish pieces. Do not stir continuously as it will break the flesh of the pieces. Serve hot with steamed rice.
