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…