Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1,000 Indian Recipes (272 page)
3.
Heat a large nonstick skillet over medium-high heat, and cook the fish, turning once or twice, until just flaky and opaque inside and golden outside, about 3 to 4 minutes. Transfer to a serving dish, drizzle about
1
⁄
2
cup yogurt sauce on the fish, garnish with the cilantro sprigs, and serve hot with the remaining yogurt sauce on the side.
Blackened Garam Masala Fish
Macchi Garam Masala
Makes 4 to 6 servings
Cajun and Indian cuisines have well-spiced foods in common. This blends the two cuisines. If you can make this one on an outdoor grill, do, because as it cooks, the spices emit a lot of smoke. If you're cooking inside, have the exhaust fan on and the windows open.
1 tablespoon
Basic Garlic Paste
(or store-bought)
1 tablespoon
Tamarind Paste
1
1
⁄
2
to 2 pounds firm white fish fillets, such as halibut, cod, or catfish, about
1
⁄
2
inch thick, cut into 3-inch pieces
1 tablespoon ground paprika
1
⁄
2
teaspoon ground ajwain seeds
1
⁄
2
teaspoon garam masala
1
⁄
4
teaspoon freshly ground black pepper
1
⁄
4
teaspoon cayenne pepper, or to taste
1
⁄
2
teaspoon salt, or to taste
3 tablespoons mustard oil or peanut oil
2 tablespoons fresh lemon or lime juice
1.
Prepare the garlic and tamarind pastes. Place the fish in a large, flat dish. Mix together the garlic paste, all the spices and salt, and rub well over the fillets, making sure each one is well-coated. Cover and marinate in the refrigerator at least 1 and up to 4 hours.
2.
Heat 1
1
⁄
2
tablespoons oil in a large nonstick skillet over high heat until smoking, about 2 minutes. Carefully place the fillets in the pan in a single layer and cook until blackened on the bottom, about 5 minutes.
3.
Drizzle the remaining oil on top of the fish fillets and turn them over. Cook, pressing the top blackened side gently with the back of a spatula to flatten, and cook until the other side is well-browned and the inside just flaky and opaque, about 4 minutes. Transfer to a serving dish, drizzle the lemon juice on top, and serve hot.
Fish Curries
Basic Fish Curry
Macchi Kari
Makes 4 to 6 servings
This is like many other Indian curries, except that it is made with fish and the fish cooks really fast, so cook the curry ingredients well before adding the fish pieces. For best results, use thick fish steaks or fillets of any firm fish and cut them into 1- to 2-inch pieces. While the curry is being made, mash one of the fish pieces into the sauce to give it more body.
1
⁄
2
recipe
Fried Onion Paste
1
1
⁄
2
to 2 pounds any firm fish fillets, such as sea bass, halibut, cod, or swordfish, about
3
⁄
4
inch thick, cut into 2-inch pieces
1
⁄
2
teaspoon ground turmeric
1
⁄
4
teaspoon cayenne pepper, or to taste
1 tablespoon ground coriander
1 teaspoon ground cumin
1
⁄
4
teaspoon ground paprika
1
⁄
2
cup nonfat plain yogurt, whisked until smooth
2 large tomatoes, finely chopped
1
⁄
2
teaspoon salt, or to taste
1 cup water
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1
⁄
4
teaspoon garam masala
1.
Prepare the onion paste. Place the fish in a bowl and coat well with the turmeric and cayenne pepper. Cover with plastic wrap and marinate at least 1 and up to 24 hours in the refrigerator.
2.
Prepare the fried onion paste. Put the paste in a large nonstick wok or saucepan over medium-high heat, add the coriander, cumin, and paprika, and stir about 1 minute. Add the yogurt, a little at a time, stirring constantly, to prevent it from curdling, and cook until it is well incorporated into the sauce, about 3 minutes.
3.
Add the tomatoes and cook until they start to soften, about 2 minutes. Add the fish pieces and salt and cook, stirring, until the fish is firm, about 5 minutes.
4.
Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the fish pieces are just flaky and opaque inside and the sauce is thick, about 5 minutes. Transfer to a serving dish, mix in the cilantro and garam masala, and serve.
Variation:
To increase the quantity of the dish, boil, peel and coarsely smash 2 small potatoes and add along with the fish pieces. Or mix in 1 cup of thawed frozen peas when you add the fish pieces. Adjust the seasonings.
Pan-Fried Halibut in Yogurt-Cashew Curry
Dahi-Kaaju Kari Mein Halibut Macchi
Makes 4 to 6 servings
This is about as close as one can get to a do-ahead fish curry. Make the sauce, lightly fry the fish, and assemble them together (through Step 4), then finish cooking just prior to serving. If you're preparing this dish more than an hour ahead of time, refrigerate the fish.
1
1
⁄
2
pounds halibut fillets, about 1 inch thick, cut into 3-inch pieces
1
⁄
4
cup chickpea flour
1 tablespoon minced fresh garlic
1
⁄
4
teaspoon ground turmeric
1
⁄
4
teaspoon ground paprika or cayenne pepper, or to taste
1
⁄
4
teaspoon ground green cardamom seeds
1
⁄
4
teaspoon salt, or to taste
3 tablespoons ground raw cashews
2 large cloves fresh garlic, peeled
6 quarter-size slices peeled fresh ginger
1 to 3 fresh green chile peppers, such as serrano, stemmed
1 cup nonfat plain yogurt, whisked until smooth
1 cup water
3 tablespoons peanut oil
1 large onion, finely chopped
1
⁄
2
teaspoon garam masala
1.
Prepare the garam masala. Place the fish in a bowl. Mix together the chickpea flour, minced garlic, turmeric, paprika (or cayenne pepper), cardamom seeds, and salt and add to the fish. Toss gently to mix, making sure each piece is well-coated with this mixture. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 24 hours.
2.
Meanwhile, make the curry. In a food processor or a blender, process together the ground cashews, garlic cloves, ginger, green chile peppers, and
1
⁄
2
cup yogurt until smooth. Remove to a bowl. Then process the remaining
1
⁄
2
cup yogurt with 1 cup water until smooth.
3.
Heat 2 tablespoons oil in a large nonstick skillet over high heat and cook the onion, stirring, until browned, about 10 minutes. Add the yogurt-cashew paste and continue to cook until all the juices evaporate, about 5 minutes.
4.
Add the yogurt-water mixture and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is thick and smooth, about 10 minutes. Transfer to an ovenproof dish.
5.
Preheat the oven 400°F. To the pan add the remaining 1 tablespoon oil and the fish pieces (in 2 batches, if needed) and fry, turning gently, until the fish is golden on all sides, about 5 minutes per batch. Add to the sauce and mix gently. Sprinkle the garam masala on top, cover the dish, and bake about 10 minutes to blend the flavors. Serve hot.
Fish with Bengali 5-Spices
Macher-Jhol
Makes 4 to 6 servings
There is a pungent mustard flavor in this classic Bengali fish curry. If you can find it, add all or at least 1 teaspoon of mustard oil in this dish. It makes all the difference.
1 tablespoon
Bengali 5-Spices (Panch-Phoran)
or store-bought
1
1
⁄
2
to 2 pounds any firm fish fillets, such as halibut or swordfish, about
3
⁄
4
inch thick, cut into 1
1
⁄
2
-inch pieces