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.
- Red Snapper Fish (cut into 4 pieces with skin) 2kg .
- Vegetable Oil 2 cups
- Onions 4 -6 cut into slices
- Green chillies 8 – 10
- Garlic – 10 cloves peeled
- Red Chillies crushed 2 tbsp.
- Cumin seeds 1 tsp.
- Black pepper whole 1 tsp.
- Cloves ½ tsp.
- Cinnamon 1 small stick
- Tamarind pulp 1/2 cup
- Tomatoes 4-5 sliced
- Potatoes 3 sliced
- Curry leaves 6-8
- Salt 2 tsp. or according to taste
- Coriander leaves for garnishing
- 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.