Fish Masala Sev

An ethnic seafood dish carefully prepared with lots of red onion and spices.  Traditionally served with boiled rice. Typically cooked using a firm-fleshed fish from Snapper or Grouper family.
  1. Red Snapper Fish (cut into 4 pieces with skin) 2kg .
  2. Vegetable Oil 2 cups
  3. Onions 4 -6 cut into slices
  4. Green chillies 8 – 10
  5. Garlic – 10 cloves peeled
  6. Red Chillies crushed 2 tbsp.
  7. Cumin seeds 1 tsp.
  8. Black pepper whole 1 tsp.
  9. Cloves ½ tsp.
  10. Cinnamon 1 small stick
  11. Tamarind pulp 1/2 cup
  12. Tomatoes 4-5 sliced
  13. Potatoes 3 sliced
  14. Curry leaves 6-8
  15. Salt 2 tsp. or according to taste
  16. Coriander leaves for garnishing
  17. Lemon 1


  • Marinade the fish by rubbing lemon juice and  salt.
  • Leave for half an hour.
  • Combine garlic, green chillies , cumin seeds, red chillies crushed, cloves, black pepper  cinnamon stick and tamarind pulp together and grind into a fine paste.
  • In a pan heat the oil.
  • Add onions and fry till they are transparent.
  • Add the grinded masala paste to it.
  • Fry for 1-2 minutes and add tomatoes and curry leaves.
  • Cook till the tomatoes are tender and the water is dried up.
  • Take out the masala from the oil and leave the oil in the pan.
  • Add a layer of sliced potatoes in the pan.
  • Add the Fish pieces on top of the potatoes with skin side down.
  • Cover the fish with the masala paste.
  • Put the lid on the pan and cook on low heat for 25-30 min.
  • Take out the cooked fish in a serving dish.
  • Garnish with coriander.
  • Serve with boiled rice.

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