Red Indian Fish Masala Recipes

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).

Steps:

• Cut the fish into equal sized square pieces.
• Grind 2 pods of garlic, ginger and chilli powder dissolved in vinegar to a fine paste.
• Take half of this masala.
• Add salt to taste and marinate the dish in this masala for an hour.
• Shallow fry the fish.
• Keep aside.
• Heat oil in a pan.
• Saute cashews, garlic and green chillies in the oil.
• Keep aside.
• Fry the finely cut onions till golden brown.
• Add the rest of the masala.
• Fry till the oil leaves the sides of the pan.
• Add tomato sauce and ajinomoto.
• When the mixture boils, add the shallow fried fish.
• Cover the pan.
• Cook for 5 minutes.
• Add a cup of boiled water.
• Boil for 10 minutes.
• Garnish with freshly cut corriander leaves, sauteed cashews, green chillies and garlic.
• Serve hot with naan or chappati.