Fish Papaas With Sauteed Masala Recipes

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.

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!

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).