Fish Masala
This is a recipe that has been in our family in Pakistan and Kenya for quite sometime and has evolved over the years. This is a straightforward version demonstrated to me by my dad’s sister in the United Kingdom.
Ingredients
2lb white fish (e.g. Cod, Coley, Haddock), de-scaled or de-skinned, cut into 3 inch pieces
2 tbs fresh ground garlic
2 tsp ajwan (lovage seeds)
2 tsp salt
3 tsp red chillie powder (omit for mild)
1 tsp turmeric
2 tbs tomato puree/paste
2 tbs fresh or bottled lemon juice
oil for deep frying
Method
- Wash fish under running cold water, drain in a colander for 15 minutes and place in a deep bowl.
- Mix all other ingredients except the oil in a small bowl, apply this mixture to the fish and marinate covered in the refrigerator for 2-4 hours or overnight.
- Heat oil to medium heat in a wok or deep frying pan, add 2 – 3 pieces of fish at a time and deep fry until brown on all sides.
- Remove into a serving dish, garnish with fresh coriander, sliced onions and garam masala.
Serve with naans or chapattis and Yoghurt chutney.
Comments and Questions...
|
Ask a question or add a comment about this recipe...
|
Email me with your own ideas and recipes.
|
|
