Fish Masala
5.0 from 3 reviews
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Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Ingredients
  • 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
Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Serve hot with white rice and garnish with fresh dill.
 
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Recipe by Mom de Cuisine at http://momdecuisine.net/2012/11/05/fish-masala/