Whole Fish Masala
Whole Fish Masala is a perfectly spiced and slow cooked fish recipe. The fish is so tender and finger-licking delicious. Whole Fish marinated in aromatic Indian spices and cooked into a flavorful, spicy and scrumptious fish masala. This recipe makes a great meal for seafood lovers. Spicy and packed with wonderful exotic flavors.
Equipment
- frying pan
Ingredients
- 3 whole fish (gilt-head bream fish)
- 3 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds (jeera)
- 2 onion chopped
- 1 sprig curry leaves
- 5 large green chilly slit
- 1 teaspoon ginger garlic paste
- 2 tomato chopped
- salt to taste
- ½ teaspoon turmeric powder
- 1 teaspoon red chilly powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- ½ teaspoon pepper powder
- 2-3 tablespoon water
- 1 teaspoon lemon juice or juice of half lemon
- Few coriander leaves chopped
For Marination:
- ½ teaspoon turmeric powder
- 1 teaspoon red chilly powder
- ½ teaspoon salt
- 1 teaspoon lemon juice
Instructions
- Wash the fish and pat dry with clean kitchen towel.
- Make slashes onto the fish and place them in a plate or bowl.
- Now add in the marination ingredients one after the other.
- Rub the masalas nicely all over the fish. Keep aside while you ready the other ingredients or keep it marination for few minutes.
- Add 1 tablespoon oil in a pan and allow to heat it.
- Add in the marinated fish in single layers and slightly fry them for 1-2 minutes.
- Flip over and again fry for 1-2 minutes. Remove them in a plate and keep aside.
- Heat the remaining oil in the same pan. Add in the mustard seeds and cumin seeds and allow to splutter.
- Add in onion, curry leaves, slit green chillies and saute for a minute.
- Add in the ginger garlic paste and saute for a minute.
- Add in the tomatoes and saute until tomatoes turns soft and mushy.
- Add in salt, turmeric powder, red chilly powder, coriander powder, garam masala powder and pepper powder. Mix well and saute for a minute.
- Add in the whole fried fishes. Put on the lid and cook on low flame for about 2 minutes. Flip over and cook for about 1-2 minutes.
- Splash some water and cook further on low flame with lid on for about 2 minutes. Flip and cook for about 1 minutes and turn off the flame.
- Squeeze lemon juice over the fish. You can sprinkle some chopped coriander. Serve hot!
Video
Notes
- I recommend to marinate the fish for atleast 30 minutes.
- You can use mustard oil or other refine oil.
- You can use finely chopped ginger and garlic instead of paste.
- You can use shallots instead of regular onion.
- You can use cherry tomatoes instead of normal tomato.
- Adjust the red chilly powder and green chillies as per your heat preference.
- Do not deep fry and brown the fish.
- You can use other fish like pomfret, tilapia, red snapper, pearl spot, mackerel, trevally, sea bream etc.