Fish Roast

       Does any Keralite, especially one who belongs to the central travancore region ever get tired of eating fish every day ? The answer would definitely be a big nooooo…, I know! At home, we have fish at anytime of the day, be it dosa and kottayam style spicy fish curry, rice with any kind of fish dish and chapati with fish stew/roast…the combination keeps changing though….. I had been cooking lots of chicken dishes for the blog. My hubby has started complaining that I am making him eat all the meat and restricted me from cooking them for a while. So I am fishing out a few good fish recipes for all of you to try out !
      This is a very simple but special fish roast recipe. I got this recipe from my mother-in-law when she visited us. I make this often when I feel that we need a change from the usual fish curry, fish fry or baked fish.

Ingredients

1. Fish - 2 fillets or around 3/4 lb, cut to small cubes (I used salmon)
2. Onion - 2 medium, sliced thin
3. Tomato - 2 small deseeded and chopped
4. Green chillies - 2-3 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. Tumeric 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

Marinade

 

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

Method

1.  Marinate the fish with the ingredients under marinade for around 30 mts.

2.  Heat around 1 tbsp oil in a wide non-stick 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 30 - 40 mts. Coat the fish with the masala and cook for another 10 mts. (You can cook the fish in medium heat, if you feel that the fish will not get properly cooked at low heat. Saute in between, so that the masala wont get burnt but take care not to break the fish pieces.) Serve hot with rice/ chappathi. It serves 3.

 

 

 

 

 

 

 

 

Tips:

 

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