Mumbai-based Ramapriya Suresh shows you how to make traditional fish masala.
Photograph and video: Vignesh S Moopanar/Ammu's Kitchen

Tangy Fish Masala

Watch the video to see how to make tangy fish masala at home:

Ingredients

• 4 to 5 pieces of black pomfret
• 1 onion finely chopped
• 2 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tsp jeera
• 8 to 10 garlic
• 4 to 5 dried red chillies
• 1 green chilli
• 1 tsp coriander powder
• salt
• 1 cup tamarind juice
• 1 cup coconut milk
• 1 tsp kasuri methi
• 4 to 5 curry leaves
• Fresh coriander to garnish

Method

• Wash pomfret well and drain water.
• Marinate with turmeric, red chilli powder and salt. Keep aside for 20 minutes.
• To make masala paste, dry roast jeera, garlic and red chillies.
• In a mixer, add roasted jeera, red chillies, green chilli, red chilli powder, coriander powder and blend well by adding some water.
• Heat some oil in a skillet or flat bottom pan.
• Place the fish masala and cook well on both sides.
• Heat oil in a kadhai. Add 1 chopped onion and saute well. Add masala and mix well.
• Add salt as required.
• Cool till oil separates.
• Add kasuri methi and fresh curry leaves.
• Add tamarind juice and mix well.
• Cook till it bubbles.
• Add prepared fish and coat the masala well.
• Add coconut milk and cook on medium flame.
• Garnish with coriander leaves.
• Cover with lid and cook for another 10 minutes on low to medium flame.