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 chapathi with fish moli/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.

Fish Roast

Ingredients (Serves 3)

  1. Fish – 2 – 3 fillets or around 3/4 lb, cut to small cubes (I used salmon)
  2. Onion – 3 cups, thinly sliced
  3. Tomato – 2 small, seeded and chopped
  4. Green chilies – 2, finely chopped
  5. Ginger – 1/2 inch piece, finely chopped
  6. Garlic – 5 – 6, finely chopped 
  7. Curry leaves – 4 – 5 sprigs finely chopped (Add more curry leaves for extra taste)
  8. Turmeric powder – 1/4 tsp
  9. Kashmiri chilly powder – 1 tsp 
  10. Coriander powder – 1 tsp
  11. Pepper powder – 1/2 tsp
  12. Fennel powder – 1/2 – 3/4 tsp 
  13. Coconut oil – 2-3 tbsp
  14. Salt – To taste

Marinade

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

Method

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

2.  Heat around 2 tbsp coconut oil in a wide non-stick pan. Add the ginger, garlic, sliced onion and green chillies. Saute well at medium heat. When the onion turn golden, add the tomatoes and curry leaves.

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3.  When the  tomatoes get mashed up, lower the heat and add the turmeric powder, chilly powder, coriander powder, pepper powder and fennel powder. Check for salt. Mix well and lay the marinated fish pieces on the masala.

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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 pieces with the onion masala and cook for another 10 mts. (You can cook the fish at 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.

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Tips:

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

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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