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Masala Fish

Masala Fish

  • SERVES:

    4-5

  • TIME:

    1 hour 10 minutes

Ingredients

For fish marination

  • 500g Tilapia fish, skinned and boned and cut into 14 equal square pieces
  • 2 tbsp lemon juice
  • ½ tsp salt or to taste

Spices

  • ½ tsp turmeric powder

For the masala sauce

  • 360g peeled plum tomatoes, blitzed to a paste
  • 2 medium-sized onions, finely chopped
  • 5 green finger chillies, finely chopped
  • 2 heaped tbsp ginger/garlic paste
  • 4 tbsp chopped fresh coriander
  • 150ml mustard oil
  • 180ml water
  • ¾ tsp salt or to taste

Spices

  • 2 tbsp dried fenugreek leaves
  • 2 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin seeds
  • ½ tsp garam masala
  • ½ tsp carom seeds, crushed using apestle and mortar

Method

  • To begin with, coat the tilapia fish with a marination of lemon juice, salt and turmeric and leave to one side
  • Heat the oil in a sauté pan and then add cumin seeds. Cook cumin in the oil until it begins to sizzle and spit and the seeds turn golden
  • Add the chopped onions to the pan and cook until they are golden brown and beginning to caramelise
  • Slightly lower the heat and then add the ginger/garlic paste, green chilli paste and peeled plum tomatoes
  • Remove from the heat and hand blend the masala
  • Put the sauce back on to the heat and add the red chilli powder, salt and turmeric and cook until the oil starts to seep out of the edges. Keep on a medium heat
  • Add the water to the masala sauce together with the coated fish and gently coat the fish with the masala. Cover the saucepan and cook for two and a half minutes
  • Turn the pieces of fish around gently using the wooden spoon, shake the sauté pan tossing the masala over the fish and add the dried fenugreek. Cover with the lid and steam cook for another two and a half minutes until the fish is cooked completely
  • Add the roasted cumin seeds, crushing using your palm and thumb to release the flavor. Lower the heat slightly, shake the saucepan to mix the masala and add the final touches of garam masala, crushed carom seeds and fresh chopped coriander.
  • Cook for a final one minute and then serve.
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