Kharra Masala Fish Fish With Tomatoes And Onions Recipes

FISH WITH TOMATOES, OLIVES AND CAPERS

Fish with Tomatoes, Olives and Capers image

Provided by Ellie Krieger

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

Steps:

In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.

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.

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.

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