Fish Papaas With Sauteed Masala Recipes

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FISH MASALA



Fish Masala image

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

1 (13.5-oz) can unsweetened coconut milk (not shaken)
2 tablespoons coconut oil* or canola oil
2 teaspoons black mustard seeds
5 (1/8-inch-thick) slices peeled fresh ginger, smashed
2 large garlic cloves, smashed
1 to 4 (2-inch) fresh hot green chiles such as Thai or serrano, halved lengthwise
2 tablespoons ground coriander
1 teaspoon mildly hot red Indian chile powder
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 lb tomatoes (3 medium), coarsely chopped (about 1 2/3 cups)
3/4 cup water
2 lb black sea bass fillet including skin, cut into 1-inch cubes
3/4 teaspoon salt
1/3 cup diced (1/4 inch) mango
Accompaniment: cooked rice
Special Equipment
a 12- to 14-inch wok

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



Fish Papaas with sauteed masala image

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

1/2 kg fish, cleaned and sliced
1 tablespoon coriander powder
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/8 teaspoon black pepper
2 tablespoons oil
1 teaspoon mustard seeds
2 pinches fenugreek seeds
1/2 cup onion, slices
1/2 cup coconut milk (obtained from 1 cup of grated coconut)
1 teaspoon ginger, slices sliced thin and long
12 cloves garlic, peeled,washed and finely chopped
3 green chilies, washed and half slit
10 fresh curry leaves, washed and torn
1/2 cup water
salt
4 pieces of fish tamarind pulp

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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