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)
- Crushed ginger & garlic – 2 tsp, each
- Chilli powder – 2 tsp
- Lemon juice – 1.5 tbsp
- Cornflour – 1-1.5 tsp
- 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
- Oil – I used coconut oil
- Marinate the fish pieces with ingredients listed under marination (ginger, garlic, chilli powder, cornflour, lemon juice & salt) for 15 mins.
- Soak the sashew nuts in 2 tbsp water for 10-15 mins. Grind to a smooth paste.
- Heat oil in a deep and wide pan and shallow fry the fish pieces till they are half cooked.
- 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.
- 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.
- Add sliced tomato and salt. Cook till tomato becomes soft.
- Add fried fish pieces. Coat the pieces with the masala. Add 1 cup water, bring to boil.
- Simmer, cover and cook for 7-8 mins.
- Remove the fish from the gas and add the cashew paste. Gently and carefully mix it by tilting or rotating the pan.
- Return to gas and cook on low flame for 3-4 mins. Add chopped coriander leaves.
- Let the curry rest for half an hour for the flavour to settle in.
- 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.