Pepper Fish Masala
Fish prepared in an onion-tomato based gravy with pepper as the dominant flavor, served hot as a side dish or as a curry .
Servings 4
Ingredients
- 500 grams boneless fish cut into cubes hamour, king fish etc
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 4 green chilies slited
- 1 tsp cumin seeds
- ¼ tsp fenugreek seeds methi seeds
- 2 tbsp black pepper powder or more
- ¼ tsp turmeric powder
- 2 tsp coriander powder
- 1 tbsp of yogurt
- ½ tsp garam masala powder
- 1 tbsp lemon juice
- ½ cup fresh coriander leaves chopped.
- ¾ tsp salt
- 5 tbsp oil for cooking
Instructions
- Heat oil in a wide saucepan, add cumin seeds, fenugreek seeds followed by onion. Fry till light golden and then add tomatoes.
- Once the tomatoes are soft, add ginger and garlic paste. Fry for 2 minutes.
- Now add green chilies, turmeric, and coriander powder. Cook for a minute and then add yogurt, garam masala powder, lemon juice, pepper powder, and salt. Cook on low heat till the spices are well cooked and oil starts to separate. Add 1 cup of water and mix well and again bring to a slow boil.
- Now slowly add fish pieces and arrange side by side, not overlapping each other. Cover fish pieces with masala even on top and cook on medium-low heat covered for 5 to 7 minutes or till the fish is just cooked.
- Avoid using the ladle for stirring the fish in the gravy. Just stir gently by rotating the saucepan.
- Garnish with coriander leaves and more lemon juice.