Easy Recipe for Masala Fish

I hope there is no bike ride scheduled for Sunday since that would provide me with ample time to explore a new cooking adventure. A few weeks ago, during a ride to Uran, I stumbled upon a bustling Fish Market at Uran Naka. The sight of fresh Pomfret and King Fish, glistening and abundant, instantly inspired me to try my hand at a new fish dish.

While casually browsing a grocery website, I discovered an enticing deal on half a kilogram of Rawas, also known as Indian Salmon. My mouth began to water at the thought of cooking it. I immediately thought, “Ahoy, let’s prepare some Masala Fish,” which happens to be my personal favorite seafood dish.

Rawas fish is particularly nutritious, boasting a high protein content and a rich supply of omega-3 fatty acids, which are essential for heart health. Its succulent, snow-white flesh, combined with a firm, flaky texture, makes it a standout choice for seafood lovers. In this recipe, I opted for a blend of mild spices, along with ripe tomatoes, to create a delicious balance of sweetness and nuttiness that truly elevates the dish. I can’t wait to share this culinary delight!

Ingredients ( for 2 )

Rawas – 500 gm
Red chillies – 10 gm
Onion – 25 gm
Tomato – 25 gm
Ginger – small pod
Garlic – 4 flakes
Cumin – a pinch
Peppercorns – 1 tsp
Tamarind paste – 2 tbsp
Clove powder – a pinch
Vinegar – 10 ml
Salt – to taste
Sugar – 1 tsp
Oil – 40 ml

Method:

1 ) Wash the Rawas. Add vinegar and set aside.
2 ) Grind the chillies, ginger, garlic, cumin & peppercorn to a coarse paste and set aside.
3 ) Chop the onion and tomato finely.
4 ) Heat oil. Saute the coarse paste lightly.
5 ) Add the onion and tomato and fry further for five minutes till the oil oozes out.
6 ) Add the Fish along with tamarind paste, clove, salt and sugar. Add a little water. Cover and cook for 15 to 20 minutes on a low flame. Serve hot garnished with coriander.

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