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 MASALA
Make and share this Fish Masala recipe from Food.com.
Provided by Mini Ravindran
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together cumin, cumin powder, garlic, salt and chillies.
- Cut a slice across each piece of fish and fill slits with the spice mixture.
- Dust each piece lightly with flour and then sprinkle with turmeric.
- Heat oil in a frying pan over medium heat.
- Add fish and fry for about two minutes on each side.
- Fry the sliced tomatoes at the same time next to the fish.
- Serve immediately.
Nutrition Facts : Calories 306.1, Fat 12.9, SaturatedFat 1.1, Cholesterol 99, Sodium 145.2, Carbohydrate 4.2, Fiber 0.8, Sugar 1.5, Protein 42
FISH MASALA
Adapted from Gourmet magazine September 2005. We found that 1 green chile was enough, but add more if you like things fiery.
Provided by mell_2
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 506.7, Fat 32.2, SaturatedFat 25.3, Cholesterol 152.3, Sodium 625.9, Carbohydrate 12.2, Fiber 2.9, Sugar 4.3, Protein 45.5
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Cuisine IndianTotal Time 35 minsCategory SeafoodCalories 800 per serving
- Place fish in a large bowl. Add ginger garlic paste, ground turmeric, ground black pepper and red chili powder. Coat fish pieces in spices. Season with salt. Marinate for 15 minutes.
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