Fish Roast

Ingredients

Fish - 2 fillets or around 3/4 lb, cut to small cubes (I used salmon)

Onion - 2 medium, sliced thin

Tomato - 2 small deseeded and chopped

Green chillies - 2-3 chopped fine

Ginger - 1 inch piece chopped fine

Garlic - 5-6 chopped fine

Curry leaves - 4 - 5 sprigs finely chopped (Add more curry leaves for better taste)

Tumeric powder - 1/4 tsp

Chilli powder - 1 tsp 

Coriander powder - 1 tsp

Pepper powder - 1/2 tsp

Fennel powder - 1 tbsp

Salt - To taste

Marinade

Chilli powder - 2 tsp

Coriander powder - 2 tsp

Turmeric powder - 1/4 tsp

Vinegar - 1 tsp

Salt - To taste

Method

Marinate the fish with the ingredients under marinade for around 30 mts.

Heat around 1 tbsp oil in a wide non-stick pan. Add the ginger, garlic, sliced onion and green chillies. Saute well at medium heat. When the onion turns brown add the tomatoes and curry leaves

When the  tomatoes are mashed well, lower the heat and add the turmeric powder, chilli powder, coriander powder, pepper powder and fennel powder. Check for salt. Mix well and lay the marinated fish pieces on the masala. 

Cover the pan with a lid and cook at low heat turning the fish pieces carefully in between. It will take around 30 - 40 mts. Coat the fish with the masala and cook for another 10 mts. (You can cook the fish in medium heat, if you feel that the fish will not get properly cooked at low heat. Saute in between, so that the masala wont get burnt but take care not to break the fish pieces.) Serve hot with rice/ chappathi.

Tips:

You can shallow fry the marinated fish pieces and add to the masala. That way it will remain more firm.