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Fish Masala

Ingredients
  • Tilapia Fish fillet - 8 (Cut into 1 inch by 1/2 inch pieces) [You can use any other fillet as well]
  • Ginger - 1.5 inch finely chopped
  • Garlic - 10 cloves finely chopped
  • Onion - 2 medium finely chopped
  • Green Chillies - 4 finely chopped
  • Turmeric - 3 tsp
  • Chilli Powder - 2 tsp
  • Cumin powder - 2 tsp
  • Coriander powder - 2 tsp
  • Tomato - 3 medium finely chopped
  • Vegetable Oil - 75 ml
  • Salt to taste
  • Corn flour powder - 3 tbsp
Process

  • Wash the tilapia pieces and mix well with a little salt, 1.5 tsp turmeric powder and corn flour powder. Rest aside for 30 minutes.
  • Heat a pan and add 25 ml vegetable oil and heat it.
  • Add the tilapia pieces and gently fry them on both sides for 2-3 minutes on each side.
  • Place the fried fish on a tissue paper.
  • Heat a pan and add the rest of the oil. Add onions, green chillies and fry them until golden brown.
  • Add the ginger and garlic and fry them for 10 mins on medium heat
  • Add the turmeric, chilli, cumin and coriander powder and a little water and fry them until some of the masala stick to the bottom of the pan.
  • Add the tomatoes and mix the masala well with the tomatoes.
  • Let the masala be cooked for another 10 minutes. It will have a nice roasted color and oil will separate out.
  • Add a cup of water and salt as per taste. Cook for another 5 minutes.
  • Now add the fish gently and do not stir much. The fish will break.
  • Add water if needed and let the fish now cook for another 10 minutes.
  • Occasionally stir the curry so nothing is stuck to the bottom and fish is well covered with all the masalas.
  • Check for the consistency of the gravy and when you see the gravy as thickened, remove the pan from the heat.
  • Serve hot with homemade rotis or white rice with dahi baigana.

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