Fish Masala

Step 1

Place fish in a large bowl. Add ginger garlic paste, ground turmeric, ground black pepper and red chili powder. Coat fish pieces in spices. Season with salt. Marinate for 15 minutes.

Step 2

Meanwhile, heat oil for frying in a frying pan. Shallow fry until browned on both sides. Fry in batches if needed. Remove from heat. Set aside.

Step 3

Place grated coconut, garlic, ginger, ground turmeric, ground coriander and garam masala in a food processor. Add a little water and grind to a smooth paste. Set aside.

Step 4

Soak tamarind in water for 10 minutes. Squeeze out the tamarind extract. Discard the hard bits. Set aside.

Step 5

Heat oil in a large frying pan over medium-high heat. Add mustard seeds and fenugreek seeds. Splutter mustard seeds. Add shallots, green chilies and curry leaves. Sauté, stirring occasionally, for 3-4 minutes or until shallots are browned.

Step 6

Add coconut paste. Sauté, stirring occasionally, for 3-4 minutes. Add tomato. Sauté, stirring occasionally, for 3-4 minutes or until the tomatoes turn mushy. Add tamarind mixture. Season with salt. Add water to make thick sauce. Stir to combine.

Step 7

Bring to boil. Reduce heat to low and simmer for 2-3 minutes. Add fish pieces. Cook, covered, for 6-7 minutes or until fish is cooked through.

Step 8

Garnish with more curry leaves if you like. Serve with rice, roti or paratha.