MANGALOREAN FISH MASALA

Serves 4

Marination

¼ teaspoon salt
½ teaspoon curry powder
¼ teaspoon ground cumin
¼ teaspoon turmeric
½ teaspoon garam masala
½ teaspoon ground coriander
¼ teaspoon chilli powder
4 teaspoons mustard paste
Juice of ½ lemon
2 teaspoons ginger and garlic paste

Ingredients

600g Red Snapper - cut into cubes (any fish can be used - cod, monkfish…)
50mls vegetable oil
1½ teaspoons brown mustard seeds
1½ teaspoons chopped curry leaves
3 medium red onions - finely chopped
1½ teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
1½ teaspoons garam masala
1½ teaspoons ground coriander
½ teaspoon chilli powder
Salt to taste
5 teaspoons tamarind paste
60ml coconut milk
4 teaspoons coconut powder
80ml tomato puree
Water (as required)

Method

Wash and dry the fish. Mix all the marination ingredients and add the fish, stirring it in very gently. Keep aside for ½ hour.

Heat the oil in a pan. Add the mustard seeds and let them crack. Add curry leaves and let them also crack for 10-15 seconds. Add the chopped onions and sauté for 2/3 minutes. Add all the masala and stir well for ½ minute. Add the tomato puree and stir the sauce well. When the sauce starts bubbling, add the fish and coconut milk. Also add the water at this stage (if it is required). Cook the fish in the sauce on all sides for 6/7 minutes. Add the tamarind pulp and coconut powder to thicken the sauce and to give additional taste and aroma of coconut.

Serve with steamed or pulao rice and naan bread.