Masala fish
- 900 g – Spanish mackerel
- 2 – large onions
- 1 ½ tbsp – Simba Mbili red chilli powder (or can use Simba Mbili paprika)
- 1 ½ tbsp – Simba Mbili garlic powder
- ½ tbsp – Simba Mbili ginger powder
- ½ tsp – Simba Mbili turmeric powder
- 1 tbsp – Simba Mbili cumin ground
- 1 tsp – carom seeds/ajwain seeds, roasted and powdered
- ½ tsp – Simba Mbili fish masala
- Juice of half a lemon
- 2 tbsp – tamarind pulp
- Salt – to taste
- Oil – 8 tbsp (or more as required)
- For tempering:
- A handful of curry leaves
- 2-3 green chillies, chopped
- Cut the fish into big pieces, wash thoroughly.
- In a bowl, add the chilli powder, turmeric powder, ginger, garlic, cumin and salt, mix thoroughly.
- Divide the paste into two halves, one portion is used for marinating fish, the other half is used for the dry masala.
- Marinade the fish pieces with one half of the paste along with lemon juice and carom seeds/ajwain seeds powder.
- Keep marinated for 10 to 15 minutes.
- Heat 2 ½ tbsp of oil in a non-stick frying-pan, shallow fry the fish pieces till it turns a medium golden brown colour on both the sides, keep aside.
- In the same frying-pan, heat 2 tbsp of oil, add the chopped onions and fry till translucent, add the rest of the masala along with fish, fish masala powder and salt, if required, fry for 3 to 4 minutes or until the raw smell of the spices vanish.
- Add 2 tbsp of the tamarind pulp and cook for a minute or two by constant stirring.
- Lastly, slide in the fish pieces, and let cook covered for another 5 minutes on medium heat until all the flavours blend well.
- Remove frying-pan off the heat.
- To temper, heat a little oil, add the curry leaves and chopped green chillies.
- Add the tempering to the fish masala
- Serve hot with rice/chapattis.
