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FISH ROAST

Fish Roast

By Asha Saju 

1. Fish – Vatta/sheri/Ney meen – 750gm, cut to small cubes (I used vatta)
2. Onion – 2 medium, sliced thin
3. Tomato – 1 small chopped
4. Green chillies – 2 chopped fine
5. Ginger – 1 inch piece chopped fine
6. Garlic – 5-6 chopped fine
7. Curry leaves – 4 – 5 sprigs finely chopped (Add more curry leaves for better taste)
8. Turmeric powder – 1/4 tsp
9. Chilli powder – 1 tsp
10. Coriander powder – 1 tsp
11. Pepper powder – 1/2 tsp
12. Fennel powder – 1 tbsp
13. Salt – To taste
14. Oil
15. fried Coconut cut - optional
Marinade

1. Chilli powder – 1 tsp
2. Coriander powder – 2 tsp
3. Turmeric powder – 1/4 tsp
4. Pepper powder – 1tsp
5. Vinegar – 1 tsp
6. Salt – To taste

Method
1. Marinate the fish with the ingredients under marinade for around 30 mts.
2. Heat around 2 tbsp oil in a wide pan. Add the ginger, garlic, sliced onion and green chillies. Saute well at medium heat. When the onion turns brown add the tomatoes and curry leaves.
3. When the tomatoes are mashed well, lower the heat and add the turmeric powder, chilli powder, coriander powder, pepper powder and fennel powder. Check for salt. Mix well and lay the marinated fish pieces on the masala.
4. Cover the pan with a lid and cook at low heat turning the fish pieces carefully in between. It will take around 20 mts. Coat the fish with the masala and cook for another 10 mts. Serve hot with rice/ chappathi.

Note: You can shallow fry the marinated fish pieces and add to the masala. That way it will remain more firm.

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