Fish Masala
This Singapore-style fish masala has it’s influences from Indian and Malaysian cuisine. You can use any type of firm fleshed fish, bone in or boneless, such as catfish, tilapia, cod, etc. The fish is simply marinated in the masala paste for 30 minutes, then fried until crispy. The masala paste is then simmered for 30 minutes. You can either add the fish back into the masala for 5 minutes or ladle the paste over the fish in a large serving dish. Serve the fish masala with steamed jasmine rice.
Servings: 4
Equipment
- immersion blender
Ingredients
- 2 lbs whole catfish cleaned; cut into steaks
- 1/2 cup vegetable oil
- 12 curry leaves
Masala Paste
- 1 lb grated coconut meat
- 4 tbsp chili powder
- 3 tbsp black peppercorns
- 3 tbsp fennel seeds
- 1 1/2 tbsp cumin seeds
- 2 1/2 tsp salt
- 1/2 tsp turmeric powder
- 2 garlic cloves
- 1” ginger
- 3 cups water
Instructions
- Mix all of the paste ingredients together. Blend with an immersion blender.
- Marinate the catfish in the masala paste for 30 minutes.
- Heat up cook oil in a large saucepan over medium high heat.Saute the curry leaves for 1 minute.
- Add in the catfish. Fry for 5-6 minutes a side. Remove from the pan and set aside.
- Pour in the masala paste. Fry over medium heat for 30 minutes.
- Add the fish back into the masala and cook for 5 more minutes.
