FISH MASALA
Categories Milk/Cream Wok Ginger Tomato Stir-Fry Quick & Easy Mango Bass Hot Pepper Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
- Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.
- *We like Laxmi brand. Available at Indian markets and Kalustyan's (212-685-3451).
FISH PAPAAS WITH SAUTEED MASALA
Make and share this Fish Papaas with sauteed masala recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grind corriander, chilli and turmeric powders.
- Mix the pepper powder with it.
- Heat oil in a pot.
- Add mustard seeds and allow to splutter.
- Once they stop spluttering, add onion, ginger, garlic, green chillies and curry leaves.
- Stir-fry until the raw smell of ginger and garlic is gone.
- Add the ground masala and continue to stir-fry on low flame.
- Pour the water into the sauteed masala.
- Add tamarind.
- When it boils, add the fish and mix well.
- After a few minutes, add salt to taste.
- Mix well.
- Add the coconut milk when the gravy thickens.
- Bring to a boil.
- Remove from flame and serve hot!
Nutrition Facts : Calories 158, Fat 13.2, SaturatedFat 6.3, Sodium 16.1, Carbohydrate 9.9, Fiber 1.4, Sugar 2.8, Protein 2.4
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