Kerala style spicy fish pepper roast
Ingredients
- 250 gms Fish cut into small cubes(use any firm fish,see notes)
- 1 cups Onion sliced
- 3/4 cup Shallots sliced
- 1 or 2 Green chilies chopped
- 1 and 1/2 tsp Ginger and garlic crushed
- 2 sprigs Curry leaves
- 1/2 to 1 tsp Kashmiri chili powder
- 1 tsp tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1/2 cup Tomato finely chopped
- Black pepper powder freshly ground,to taste
- Salt to taste
- Coconut oil/vegetable oil as required
- Water as required
For Marination
- 1/2 tsp Black pepper powder
- 1/2 tsp Kashmiri chili powder
- 1/4 tsp Turmeric powder
- 2 tsp cornflour
- 1/2 tsp garam masala
- 1 tsp ginger garlic paste
- 1 tsp Lemon juice
- Salt to taste
Instructions
- In a bowl add the fish and the ingredients listed under'for marination' and mix gently until evenly coated.Set aside for about 1o to 15 minutes.Heat oil in a pan and shallow fry the marinated fish until golden brown on all the sides.
- Drain on to a kitchen towel and set aside until required.(remove excess oil from the pan)In the same pan add onion,shallots,green chilies,ginger garlic,curry leaves and salt.
- Saute until onion turns golden brown over medium flame.Reduce the flame to low,add kashmiri chili powder,coriander powder,turmeric powder and garam masala.Sprinkle 1 or 2 tsp of water to avoid burning.Cook over low flame ,stirring continuously until masala starts to leave the sides of the pan.
- Next add the chopped tomato and mix well.Cook stirring often until the tomatoes have cooked down completely.
- Next add the fried fish , black pepper .Add more salt if required.Mix gently until the gravy evenly coats the fish.Serve warm with rice/chapathi/kerala porotta.
Notes
Use any firm fish like kingfish,hamour,cobia/motha etc
- NOTES
- 1 cup=250 ml
- Adjust the quantity of Kashmiri Chili powder and black pepper powder according to your taste.
- Click here for more seafood /fish recipes
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