Cochin Masala Fish With Pearl Onions Recipes

KHARRA MASALA FISH (FISH WITH TOMATOES AND ONIONS)

Kharra Masala Fish (Fish With Tomatoes and Onions) image

The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor and pair well with lemon juice, ginger and the smoldering heat of dried round red chiles. Use any kind of white fish you like and add more onion for more sweetness. Serve this bright and punchy dish with rice or roti, or by itself. For a saucier dish that's more like a curry, stir in a half cup of water, fish stock or coconut milk after Step 2 and bring to a simmer.

Provided by Zainab Shah

Categories dinner, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons ghee or neutral oil
1 teaspoon coriander seeds (optional)
1 teaspoon black mustard seeds (optional)
6 dried whole round red chiles, preferably Dundicut
1 medium Spanish onion, or white, finely chopped
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon kashmiri red chile powder
4 medium plum tomatoes, chopped
1 teaspoon fine sea salt
1 1/2 pounds firm, skinless white fish, such as cod or haddock, cut into 3-inch pieces
Juice of 1 medium lemon, about ¼ cup
2 chopped Thai green chiles
1 (2-inch) piece of ginger, peeled and julienned
1 tablespoon chopped fresh cilantro

Steps:

Heat ghee in a medium pot over medium until it melts, 30 to 45 seconds. Add the seeds and round red chiles. Stir continuously until fragrant, about 30 to 45 seconds.
Add onion. Stir occasionally, and continue cooking until it starts to turn golden brown, about 5 minutes. Stir in the garam masala, cumin, turmeric and chile powder. Add the tomatoes and salt, and stir so all the ingredients are evenly mixed. Continue cooking, stirring occasionally, until tomatoes are tender and the oil starts to separate (you'll see the oil form an outline around the jammy tomato), about 7 minutes.
Add the fish pieces in one layer, cover and let cook over low heat for 7 minutes. Remove the lid, and flip the fish pieces so they are coated with masala on all sides. Cover again and let it cook on low until the fish is cooked through, about 2 minutes. Top with lemon juice, green chiles, ginger and fresh cilantro. Serve with roti, rice or by itself.

COCHIN MASALA FISH WITH PEARL ONIONS

Cochin Masala Fish with Pearl Onions image

Number Of Ingredients 15

Ingredients

1/2 cup Coconut Milk (or store-bought)
3 cloves fresh garlic (large), peeled
20 leaves fresh curry
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1/2 teaspoon salt, or to taste
1 tablespoon coconut oil or peanut oil
15 to 20 pearl onions, peeled
1 1/2 pounds firm white fish fillets, such as sea bass or halibut, about 3/4-inch thick, cut into 2-inch pieces
1/2 cup finely chopped fresh cilantro, including soft stems
1 to 2 cup water
1 cup coarsely chopped tomato

Steps:

1. Prepare the coconut milk. In a blender or a food processor, blend together the garlic, curry leaves, green chili peppers, cumin, coriander, turmeric, asafoetida, salt, and 1/4 cup coconut milk to make a smooth paste.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the pearl onions, stirring, until golden, about 4 minutes. Add the garlic-coconut milk paste and cook over medium heat until fragrant and golden, 5 minutes.3. Add the fish and cook, turning once, about 2 minutes per side, then add the remaining 1/4 cup coconut milk and the cilantro and cook until the oil separates to the sides, about 2 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is thick and the fish is tender but not breaking apart, about 5 minutes.5. Transfer to a serving dish, cover with another dish, and keep warm. To the same pan, add the tomatoes and cook, stirring, until softened, about 2 minutes. Spread evenly over the cooked fish as a garnish. Serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BAKED FISH WITH ONIONS

Baked Fish with Onions image

A rich and creamy onion sauce transforms simple cod into an impressive company dish. If you don't want to use any dairy products, omit making the cream sauce and just smother the cod with the slow cooked onions, the bread crumbs and drizzle with fragrant olive oil before baking.

Provided by Geema

Categories Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
5 tablespoons butter
6 cups sliced onions
5 tablespoons flour
2 1/2 cups milk
salt and pepper
1 cup grated swiss cheese or 1 cup parmesan cheese (or both)
2 lbs cod fish fillets
1/2 cup fresh breadcrumb

Steps:

Heat oil and 2 tablespoon of the butter and cook onions over medium heat until soft and golden, stirring often-- about 15 minutes.
Stir in the flour and cook for 2 minutes.
Whisk in the milk, bring to a boil, reduce heat and simmer for 15 minutes.
Add more milk if sauce is too thick.
Season with salt and pepper.
Spread one third of the onion sauce in a casserole and sprinkle with one third of the cheeses.
Cover with the fish fillets, then sprinkle with one third of the cheese.
Pour the remaining sauce over the fish and sprinkle with the remaining cheese.
Top with the fresh bread crumbs and dot with small pats of butter.
Bake in a preheated 400 degree oven for about 20 minutes until the casserole is bubbly.

FISH WITH BELL PEPPERS AND ONIONS

Fish with Bell Peppers and Onions image

Number Of Ingredients 12

Ingredients

2 tablespoons Bengali 5-Spices (Panch-Phoran), or store-bought
2 pounds any firm white fish, such as halibut or sea bass, about 3/4-inch thick, cut into 2-inch pieces
1 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
2 tablespoons mustard oil or vegetable oil
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 medium onion, finely chopped
1 cup water
1 to 2 tablespoon fresh lemon juice
a few sprigs fresh cilantro, including soft stems

Steps:

1. Prepare the 5-spice mixture. Place the fish pieces in a large bowl, add the turmeric and salt, and mix, making sure all the pieces are well-coated. Cover and marinate in the refrigerator 30 to 40 minutes.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the 5-spice'mixture they should sizzle upon contact with the hot oil. Quickly add the bell peppers and onion, and stir 1 minute.3. Add the fish, along with all the marinade, and stir gently to mix. Cook about 2 minutes, then add the water and bring to a boil over high heat. Reduce die heat to medium-low, cover the pan, and simmer until the fish)s flaky and opaque and the bell peppers are crisp-tender, 5 to 7 minutes. Transfer to a serving dish, drizzle the lemon juice on top, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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