Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Tuesday, June 28, 2011

Whole Fish Masala

Recipe No: 264
Making whole chicken is a usual thing in many households but what about whole Fish? This is one such recipe that can be made entirely on the stove top. I used a whole Tilapia, but you can use any fish that fits in your pan but select fishes that have minimum bones.
Ingredients                                    Serves 4
  • Whole Fish……………………......1 (2 1/2 – 3 lb or around 1 kg; skin removed)
To grind and marinate the Fish
  • Red Chilly Powder……………...1 ½ Teaspoon
  • Coriander Powder……………….1 Teaspoon
  • Pepper Powder…………………...1/3 Teaspoon
  • Turmeric Powder………………..1/4 Teaspoon
  • Fenugreek Powder……………...1/8 Teaspoon (Uluva Podi)
  • Cumin Powder……………………1/4 Teaspoon (Jeera Podi)
  • Shallots……………………………..4 (Kochulli)
  • Garlic…………………………………5 Big cloves
  • Ginger……………………………….1 inch piece
  • Vinegar……………………………..1/2 Teaspoon
  • Salt as needed
To saute
  • Oil…………………………………..…3-4 Tablespoons (Use Coconut oil for better taste)
  • Mustard seeds…………………….1/2 Teaspoon
  • Shallots sliced………………..……1 cup
  • Ginger sliced thin………………..1 inch piece
  • Green Chilly cut into rounds…1
  • Curry Leaves………………………1 sprig
  • Tomato sauce……………………..3 Tablespoons (instead use 1 big Tomato pureed after removing the seeds)
  • Tomato Ketchup……………..…..3 Tablespoons
  • Water…………………………….…..1 1/2 Cups
  • Salt as needed
Method of Preparation
  1. Remove the skin of the Fish; wash; make a few slits and pat it dry.
  2. Grind all the ingredients given in the ‘to grind and marinate’ section into a fine paste.
  3. Marinate the Fish with half of the ground paste and keep it aside for at least 30 minutes. Keep the rest of the marinade for later use.
  4. Heat 2 tablespoons of Oil in a non stick pan (will reduce sticking and the amount of Oil used) on medium high heat and shallow fry the fish for about a minute on each side. (Doesn’t have to cook the Fish entirely, we are looking for a light brown color here and there.)
  5. Remove the Fish from the pan and add the rest of the Oil (if necessary) and splutter the Mustard seeds.
  6. Add Shallots, Ginger, Curry Leaves and Green Chilly; saute till it is wilted.
  7. Lower the heat to medium low and add the left over marinade; saute till the raw smell is gone for about a minute.
  8. Add Tomato sauce and Ketchup followed by Water; put heat on medium high and let it boil thoroughly.
  9. Slide the Fish back into the gravy; lower the heat to medium low; cover the pan and let it cook for about 30 minutes. (The amount of Water will be less than the height of the Fish so it is very important to turn the Fish over once while cooking and do pour the gravy over at times.)
  10. Once the Fish is cooked, check the Salt and add more if needed. If the amount of Water is more than what you need, then keep the lid open and let it evaporate.  At this point do take some gravy from the sides and baste the Fish constantly.
  11. Once the amount of Water is reduced to a desired level, switch off the heat and serve it hot with Rice or Flat Breads.
Notes:
  • It is very easy to remove the skin without harming the flesh, if the Fish is semi frozen. Use a bit of Salt to get hold of the skin if you lose grip.
  • Tomato sauce is different from Tomato paste and Ketchup and are available in most of the grocery stores.
  • As per the amount of ingredients given here the dish will be a bit on the spicy side. So adjust the seasonings according to your taste.
  • You can marinate the Fish and keep it overnight in the coolest portion of the refrigerator (not freezer). But in that case let it come to room temperature before cooking.
  • There are chances for the Fish to stick to the bottom of the pan while cooking, but instead to moving the Fish with a spatula which can break the Fish, do move the pan to and fro to move the Fish.
  • Instead of transfering the cooked Fish with a spatula, you can slide the Fish with the gravy into a serving plate to avoid breaking the flesh.
 




Make it, enjoy the deliciousness and 
serve it to your family with love…

13 comments:

Priya said...

Omg, fish masala looks simply out of the world,irresistible and fingerlicking..

miri goes phishing! said...

that looks really rich, spicy n' lovely....:)

Vimitha Anand said...

OH god looks so spicy and yummy...

Reshmi Mahesh said...

Spicy hot yummy fish masala..

camelia said...

Hello,


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Saji said...

Luks yum
First tym here...Happy 2 follow u
thesaji.blogspot.com

Indu said...

Mouth watering, literally !
Indu@ indugetscooking.blogspot.com

Rinku Naveen said...

OOh that looks so spicy and delicious!!

Priya said...

Hi,

Just discovered your blog yesterday and I am so glad! Tried your carrot and date cake today and it was just so awesome. I have been desperately hunting for a banana cake with caramel recipe. The objective was to replicate the taste of the banana cake that I buy from a real good bakery here in Chennai. Will try the banana cake with your carrot cake proportions. Do you think it would make sense to use two cups of mashed bananas instead of the carrot and date in your recipe and follow the other proportions exactly. I am concerned that the batter will be too loose. Will be real grateful if you could give me your inputs.

Your bread pudding looks perfect! Going to try it next. This is a great service you are doing to foodies like me. Take care and thanks

Priya

Asha said...

Priya... I will not recommend making Banana cake with a modified version of Dates and Carrot cake...
If you can please wait I will put the recipe for Banana Cake as mine is also with Caramel...
Thanks a lot for visiting my site and please do continue to do so...

Priya said...

Thanks Asha, Great to hear from you. I am also a malayali. My mom is from Kottayam.I look forward to seeing your banana cake recipe.:)

khushi said...

I have always tried whole fish fry...never had it with the little gravy....this looks delicious!! will try this next time
A Girl's Diary

Ravi Madur said...

Hi I am new to this blog. One of my friends madhu from New delhi referred me this blog to learn about all non veg recipes. i was really impressed for these many recipes using using non veg. I am very exited to make my first dish on non veg pickles with your blog inspiration. Thanks alot.

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