My Recipes
Fish Masala
According to my mother-in-law, every household would cook fish this way using desiccated coconut since coconut was readily available.
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How old were you when you started cooking? I started learning cooking from my mom when I was 12 years old.
Personal wish related to cooking: I wish that I would become a domestic goddess like Nigella Lawson and have my own cooking channel or cooking school.
Louise , Cooking Blogger, Full-Time Working Mom
Ingredients
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1kg firm-flesh fish, cut into bite-size
½ cup oil
1 sprig curry leaves
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Masala Paste Blend:
1 grated coconut (500g)
3 tbs black peppercorns
1 ½ tbs cumin seeds
3 tbs fennel seeds
4 ½ tbs chilli powder
½ tsp turmeric powder
2 cloves garlic
1-inch ginger
2 ½ tsp salt or to taste
3 cups water
Methods
- Blend the ingredients for Masala Paste in a grinder till smooth.
- Marinate the fish with the masala paste, making sure that all the pieces are well coated. Set aside for half an hour.
- Heat oil in a flat pan.
- Add curry leaves. This is to fragrant the oil.
- Take out the fish from the masala paste. Set aside the masala paste.
- Fry the fish in the pan for about 5 minutes on each side till golden brown.
- Transfer the fish to a serving tray.
- Sieve the oil in the pan through a strainer to remove the charred coconut bits.
- Add the oil back to the pan, adding more if needed.
- Add the masala paste and fry until it changes colour and is fragrant, stirring continuously. This would take around 30 minutes.
- Spoon the masala paste over the fried fish.
- Serve with rice.
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