Fish Masala Recipes

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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



Fish Masala image

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).

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

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



Fish Masala image

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

4 fish fillets
1 teaspoon whole cumin seed
1 1/2 teaspoons cumin powder
1 tablespoon garlic, crushed
salt
2 green chilies, finely chopped
1 teaspoon turmeric powder
2 slices tomatoes
flour, for dusting
50 ml canola oil

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



Fish Masala image

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

1 (13 1/2 ounce) can unsweetened coconut milk (not shaken)
2 tablespoons coconut oil or 2 tablespoons canola oil
2 teaspoons black mustard seeds
5 slices peeled fresh ginger, 1/8-inch thick, smashed
2 large garlic cloves, smashed
1 -4 fresh hot green chilies, such as thai 2-inch long, halved lengthwise or 1 -4 serrano pepper, 2-inch long, halved lengthwise
2 tablespoons ground coriander
1 teaspoon mildly hot red indian chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 lb tomatoes, coarsely chopped (3 medium)
3/4 cup water
2 lbs firm white fish fillets, cut into 1-inch cubes
3/4 teaspoon salt
1/3 cup diced mango (1/4 inch)
cooked rice

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