Restaurant Style Fish Roast

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Restaurant Style Fish Roast

This recipe is quite special to me, considering the fact that this is the very first fish recipe I wrote in my very first recipe dairy. I have gone through this recipe countless times and everytime I passed it, thinking I will make it for some special occasion.

Looks like, the time has come now and I finally I made it! This recipe is apt for celebration. It has a wonderful flavour combined with rich masala, that goes well with Ghee Rice, Pulao, Appam, Roti and even Plain Rice.

Restaurant Style Fish Roast Ingredients

  • Fish – 400 gms (measured after cleaning) (I used pomfert, you can use any meaty fish)
For Marination
  • Crushed ginger & garlic – 2 tsp, each
  • Chilli powder – 2 tsp
  • Lemon juice – 1.5 tbsp
  • Cornflour – 1-1.5 tsp
  • Salt
For Masala
  • Onion – 2 medium, sliced
  • Sliced ginger & garlic – 1 tbsp, each
  • Green chilli – 2, slit lengthwise
  • Turmeric – ½ tsp
  • Chilli powder – 2 tsp
  • Coriander powder – 2.5 tsp
  • Garam / meat masala – ½ tsp (I used meat masala)
  • Tomato – 1 big, sliced
  • Cashe nuts – 10-12
  • Salt
  • Oil – I used coconut oil

Instructions

  1. Marinate the fish pieces with ingredients listed under marination (ginger, garlic, chilli powder, cornflour, lemon juice & salt) for 15 mins.
  2. Soak the sashew nuts in 2 tbsp water for 10-15 mins. Grind to a smooth paste.
  3. Heat oil in a deep and wide pan and shallow fry the fish pieces till they are half cooked.
  4. 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.
  5. 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.
  6. Add sliced tomato and salt. Cook till tomato becomes soft.
  7. Add fried fish pieces. Coat the pieces with the masala. Add 1 cup water, bring to boil.
  8. Simmer, cover and cook for 7-8 mins.
  9. Remove the fish from the gas and add the cashew paste. Gently and carefully mix it by tilting or rotating the pan.
  10. Return to gas and cook on low flame for 3-4 mins. Add chopped coriander leaves.
  11. Let the curry rest for half an hour for the flavour to settle in.
  12. 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.

Indian Chef
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden. I love to try out various cuisines and perfect my cooking skills. I've always loved writing, so writing is something that I've always done. Food, on the other hand was something I definitely grew into. As a kid, I was the pickiest eater you could imagine. But eventually food started tasting good to me and it became something that I associate deeply with happy memories. My food blog Indian Food Pedia is a humble attempt at sharing my passion for all things food and you will definitely find a lot of Andhra flavor in this space, home-cooked meals I prepare for my family using farm fresh produce from my organic garden and our nearest farmer’s market. I have no formal training in food photography. Taking images of food is a learning process, a creative outlet for me and an enjoyable one at that.

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