Instant Fish Curry Paste

I have come a long way from being a newly wed and trying to understand the role food has in our daily existence. Eating was just a routine chore you had to get over with for me. Our initial days of marriage were spent in Singapore and thats when I realised how utterly incompetent I was in the kitchen. Looking back I understand it was a phase and what I needed was some(O.K I'm being modest, lets say lots of it)time. When we were hosting parties the only thing that always came to our rescue was this instant fish curry paste. It was something we treasured and made it a point to get back everytime we visited India.Its my MIL's recipe and turns out finger licking good every single time. The paste itself is very versatile and can be used to make fish fry as well as gravy. You could substitute fish with chicken too. It stores very well in the refrigerator for a minimum of 2 months.

Jonna Rotta with Fish Curry

Fish Masala (Instant fish curry paste)

Ingredients (Serves 6 people):

3 medium sized onions cubed

Tamarind - key lime size

3 Tbsp Dried Coconut powder

3 Tbsp Coriander seeds

1 Tbsp Cumin seeds

1/2 tsp Fenugreek Seeds

1/2 tsp Garam masala

1/2 tsp Turmeric powder

2 tsp Ginger Garlic paste

2 tsp Red Chili powder (depending on spice level)

Salt to taste

Procedure:

• Dry roast coconut powder, coriander, cumin, fenugreek seeds separately and set aside.

• In the same pan add few drops of oil to coat the bottom of the pan and to it add the diced onions making a well in the center for the tamarind. Cover lid and on medium flame let the onions sweat enough to turn them translucent and a little brown on the bottom, mixing occasionally. This could take around 5-8 min after which let it cool down completely.


• In a clean and dry blender make a fine powder of the coconut powder and the dry roasted seeds, then add the now cooled down onion-tamarind mixture, chili powder, salt, ginger garlic paste, garam masala, turmeric powder. At no point can you add any water to the paste.


• Store it in a clean and dry container and refrigerate.

Fish Gravy



Ingredients:

3 fish fillets cut into medium sized pieces (or) 2 whole fish cut steak style. (You could use Catfish, Tilapia)

4 Tbsp Peanut Oil

3 Tbsp Fish Masala paste (above recipe)

2 Cups water



Procedure:

• Heat a saucepan on medium high flame and add the oil. When its hot add the fish masala paste and fry it until it turns a deep brown (but not black)


• Add water and let the sauce thicken up, about 7-8 min stirring at regular intervals


• Add the fish pieces and cover the lid to cook the fish. This could take around 5 min


• Simmer the flame and remove lid. When there is oil leaving the sides of the dish turn off flame and let it sit for at least 1/2 hr for the flavors to mingle. I especially like to eat leftovers the next way when the fish has absorbed the flavors fully.