My husband and I have been married just over five years and we are now approaching our fourth move together. Whether it’s to another state or another country, as soon as we have a date scheduled for the movers to come pack up our stuff, my husband becomes fanatical about cleaning out the pantry and the refrigerator. Every grocery trip, he reminds me a few
thousand times, “We are only buying the necessities, Alyssa. We only have _____ days left.” (Last I checked milk was a necessity, honey.)
Curries and masalas are very common here and this fish masala is one of my favorite dishes at a near by restaurant. And wouldn’t you know, when I started doing a little research into what goes into this dish, I had all of the ingredients on hand. I thought making this was a bit like Nelu’s Biryiani, in that it seemed like a complicated recipe, but once I got going, building the layers of flavor was relatively easy. I would, however, suggest having all of the ingredients prepped before starting as making the sauce goes by quickly.
This masala was definitely a winner in our house. And it actually came together quick and easy enough that it made for a great weeknight dinner!
- 1/4 cup-1 cup unsweetened coconut milk
- 2 tablespoons vegetable oil
- 2 teaspoons black mustard seeds
- 1 large onion, sliced
- 1 tablespoon ground ginger
- 4 large garlic cloves diced
- 1 to 4 (2-inch) fresh hot green chiles such as Thai or serrano, finely diced
- 1 tablespoons coriander seeds
- 1 teaspoon mildly hot red Indian chile powder
- 1/2 teaspoon ground turmeric
- /2 teaspoon curry powder
- About 2 cups chopped tomatoes (about 4 medium ones),
- 1-1.5 lbs firm white fish such as hammour or talapia
- Salt and pepper
- fresh dill for garnishing the fish
- Cooked white rice to serve
- Read More http://www.epicurious.com/recipes/food/views/Fish-Masala-232610#ixzz2BKiQa7N3
- Heat the oil over medium high heat in a wok. Sprinkle salt and pepper on both sides of the fish and sear in the wok. Remove the fish once browned on both sides and set aside.
- Add the mustard and coriander seeds to the oil and sauté until they pop, about 20 seconds. Add the onion and green chilies and sauté until soft, about 3 minutes.
- Add the garlic and sauté 1 minute more. Add the Chile powder, ground ginger, curry powder and turmeric. Cook 1 minute and then add in the tomatoes and cook 2-3 minutes longer, or until the tomatoes start to break down. Add about 1/4 teaspoon salt.
- Puree the sauce with an immersion blender until smooth. Add the desired amount of coconut milk (the more you add, the less spicy the sauce will be).
- Cut the seared fish into 1 inch pieces and return to the sauce. Allow the sauce to simmer until the fish cooks through and the sauce reduces by 1/3, about 15-20 minutes.
- Serve hot with white rice and garnish with fresh dill.
Recipe adapted from Fish Masala at Epicurious