Tuesday, December 21, 2010

Fish Roast

Fish : 3 pcs (i used peral spot)
Onion chopped: 2 medium
Tomato: 1 big
Pepper powder: 1 tbsp
Garam masala: 1 tsp
Fennel seed powder; 2 tsp
Turmeric powder: 1/2 tsp
Red chilli powder: 2 tsp
Coriander powder: 1/4 tbsp
Ginger chopped: 1 tbsp
Garlic chopped: 1 tbsp
Greenchilli slitted: 2 pcs
Thin Coconut Milk: 1 cup
Cocum/Kodampuli: 1 pc
Vinegar: 1 tsp

To Marinade:
Pepper powder: 1 tbsp
Turmeric powder: 1 tsp
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Red chilli powder: 2 tsp
Lemon juice: 2 tsp


Soak cocoum in 1 cup water. Wash and clean fish. Mix turmeric powder, chilli powder, pepper powder, ginger, garlic paste and lemon juice, add little water and make a smooth paste. Apply this paste on the fish, keep aside for 1 hr. Heat oil in a pan, shallow fry both sides and remove from fire.

In the same pan, add ginger, garlic and greenchilli, fry for 2-3 minutes. Add onion and fry untill it turns soft. Add tomato, fry well till the oil seperates. Then add pepper powder, garam masala, fennel seed powder, turmeric powder, redchilli powder and coriander powder. Saute for 2-3 minutes.

Remove cocum from the water and pour the water to this also add the 1 cup thin coconut milk. Reduce the flame to low, allow it to boil. Add fried fish to this. Close the lid and cook for 10-15 minutes or till the gravy turns thick. pour vinegar to the curry. Remove from fire. Serve hot.