Masala fish gravy, a special kind of fish gravy made by using onions and tomatoes as the base of the curry along with tamarind pulp and coconut. This is mainly made by making a gravy base and adding different spices which a delicious gravy.
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About the recipe
This is a curry and not a deep fried fish recipe and it has all the ingredients that are required in making a fish curry.
There are other kinds of fish recipes or sea food recipes on the blog such as fish curry, fish fry, fish pulusu.
The masala to make this fish recipe also uses coconut paste or coconut milk that is added to give more of a south indian touch to the gravy.
The fish recipe or any fish curry is incomplete without adding tamarind pulp and this recipe uses the tangy flavors as well to make this delicious curry.
Which fish to be used to make the fish curries?
To make fish curries or gravy recipes it is better to opt for healthy fish recipes which has good omega 3 fatty acids as it is quite healthy and do not use fish which has lots of thorns as they might get mixed into the curry and create trouble while eating.
Fish thorns are basically called as "Kaata" which a lot of fishes do consist of and are harmful if get stuck inside the throat.
Therefore, while buying fish make sure a good fish with less bones or thorns is bought.
To make fish fries either boneless or with less thorns can be preferred but be careful while eating fish as the thorns cause danger while eating.
In India there many varieties of fishes available such as Mackerel, Rohu, Hilsa, Surmai, Pomfret and many more endless species are available in India.
Pomfret is one of the fishes that can be fried whole or baked or steamed as a whole fish.
Ingredients
Fish: Here, In this recipe I am using Salmon fish which is totally boneless but any kind of fish which is cut into good oval shape can be used.
Spices: Basic spices are definitely used even here but it is mandatory to use coriander powder and cumin powder as it is an incomplete fish recipe without those two powders. Homemade powders such as ginger garlic paste taste even more better and flavorful..
Tempering: This recipe uses cumin, mustard, chillies, curry leaves which bring an aromatic flavor and good fragrance to a fish recipe.
Paste used: Here, I have made a thin coconut milk like paste by blending few coconut pieces and water together to make a very thin running consistency paste using coconut. Here, fresh coconut or desiccated coconut can be used to make the milk.
Usually, ready made coconut milk is easily available in super markets which can be bought and directly added into the curry.
Tamarind pulp or Imli: To give a tangy touch, just take half a lemon size tamarind and soak it in water for few minutes or microwave it to soften the tamarind.. Extract the pulp out which should be approximately around 1 cup.
Onions and tomtoes: Here, the recipe is made by adding chopped onions and chopped tomatoes and cooking the gravy. If one wishes to make a paste and cook the gravy it can be done. The main base of this masala fish gravy is created by onions, tomatoes, coconut milk and tamarind altogether combined well and cooked.
While boiling adding few curry leaves gives an aromatic fragrance to the whole curry.
What should be served?
The best meal to be served with this curry is hot steamed rice and the curry itself.
Rice and fish combined makes an interesting combination.
The fish can be eaten with roti but tastes best with white rice.
Below are the recipe details to make the fish gravy and hope to update a video procedure too for the recipe to be understood practically.
Check out the step by step details below.
Recipe
Masala Fish Gravy Recipe, Fish Recipes
Ingredients
To Marinate fish:
- 6 fish pieces (pieces of any fish that is bought)
- salt to taste
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon ginger garlic paste
To make the fish recipe:
- 3 tablespoon oil any edible oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 3 whole dried red chillies
- 6 fresh curry leaves
- 2 medium size onions, finely chopped
- ¼ teaspoon ginger garlic paste
- 2 tomatoes, finely chopped
- salt to taste
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 cup coconut milk
- 1 cup tamarind extracted pulp
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon black pepper corn powder
- 4 curry leaves (to be added while boiling)
- 1 tomato, cut into four halves (to be added while boiling)
- 2 tablespoon fresh coriander leaves
Instructions
Washing and marinating fish:
- Take fish pieces and wash then well with salt, turmeric and lemon to get rid of the raw smell.
- Drain the fish pieces to remove excess water from the fish.
- Take the fish pieces into a bowl, add salt, red chili powder, turmeric powder, ginger garlic paste.
- Mix them well and marinate for 15 to 20 minutes.
Making the coconut paste:
- Take 4 tablespoon fresh coconut pieces or desiccated coconut pieces and make a thin paste or use coconut milk which is readily available in supermarkets.
Making of the fish gravy:
- Take a wok, add oil and heat it.
- Add cumin seeds, mustard seeds and allow them to splutter.
- Add dried red chillies, fresh curry leaves and let the leaves crackle.
- Add in the finely chopped onions and saute then until they turn slight brown in color.
- Add ginger garlic paste and saute for few seconds.
- Add the finely chopped tomatoes.
- Add dry spices such as salt, turmeric powder and red chilli powder.
- Mix everything and let the tomatoes cook until they turn soft.
- Add the coconut milk or the thin coconut blended paste.
- Let it cook for 5-10 minutes.
- Add about 1 cup of tamarind extracted pulp.
- Stir well.
- Add the main spices such as coriander powder, cumin powder and black pepper powder.
- Add some fresh curry leaves, check for salt and if required.
- Let the curry boil for 5-10 minutes.
- Add the tomato which is cut into four halves into the curry for flavor.
- Add in the marinated fish pieces.
- Give a stir delicately.
- Add in some freshly chopped coriander leaves.
- Let the whole gravy cook for 10 to 12 minutes along with fish.
- Switch off the flame.
- Serve hot with rice.
Notes
- Adding of a cut tomato in the end is entirely optional.
- Instead of chopped onions and tomatoes, paste of those ingredients too can be used.
- If required garam masala powder too can be added for flavor enhancement.
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