Red Indian Fish Masala

Name: Red Indian Fish Masala
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 kg hamour fillet; 0.75 kg onion; 2 clove garlic; 2 tbsp red chili powder; 2 inches ginger; 0.5 cup vinegar; salt; 1 tsp ajinomoto; 1 cup boiled water; 1 cup tomato sauce; oil; 6 clove garlic; 6 green chilies; 6 cashews

A South Asian dish of hamour fillet, ajinomoto and green chilies, seasoned with chilli and ginger and simmered on the stove. It comes to the table with naan or chappati.

2 hr 45 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 120 min · Cook 45 min · 165 min total
Difficulty: medium

1
Cut the fish into equal sized square pieces. Grind 2 pods of garlic, ginger and chilli powder dissolved in vinegar to a fine paste.
2
Take half of this masala. Add salt to taste and marinate the dish in this masala for an hour.
3
Shallow fry the fish. Keep aside. Heat oil in a pan. Saute cashews, garlic and green chillies in the oil.
4
Keep aside. Fry the finely cut onions till golden brown. Add the rest of the masala. Fry till the oil leaves the sides of the pan.
5
Add tomato sauce and ajinomoto. When the mixture boils, add the shallow fried fish. Cover the pan.
6
Cook for 5 minutes. Add a cup of boiled water. Boil for 10 minutes. Garnish with freshly cut corriander leaves, sauteed cashews, green chillies and garlic. Serve hot with naan or chappati.