Fish Roast


3 pieces Fish: (i used peral spot)
1 Tomato: big
1 tablespoon Pepper powder:
1 teaspoon Garam masala:
2 teaspoons Fennel seed powder;
1/2 teaspoon Turmeric powder:
2 teaspoons Red chilli powder:
1/4 tablespoon Coriander powder:
1 tablespoon Ginger chopped:
1 tablespoon Garlic chopped:
2 pieces Greenchilli slitted:
1 cup Thin Coconut Milk:
1 piece Cocum/Kodampuli:
1 teaspoon Vinegar:
To Marinade:
1 tablespoon Pepper powder:
1 teaspoon Turmeric powder:
1 teaspoon Ginger paste:
1 teaspoon Garlic paste:
2 teaspoons Red chilli powder:
2 teaspoons Lemon juice:


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.


3 peoples


Wednesday, December 22, 2010 - 3:00am


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