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Indian fish curry served on white plate
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Ambarsari Fish Masala

Course: Side Dish
Cuisine: Indian, North Indian
Author: Dhanya Samuel

Ingredients

  • 5 large seer fish steaks/slices
  • 3-4 tbsp ghee to fry the fish

To marinate the fish:

  • Juice of 1 fresh lemon
  • 1 tsp ajwain
  • 5 garlic cloves
  • 1 inch ginger
  • ½ tsp garam masala
  • 2 tsp red chilli powder
  • Salt to season

To make the thick gravy/masala:

  • 1 large onion finely diced
  • 1 ½ tsp coriander seeds; lightly crushed
  • ½ tsp cumin seeds
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 4 green cardamom pods lightly crushed
  • 1 tbsp kasuri methi
  • 1 pinch nutmeg powder
  • 2 cups diced fresh tomatoes
  • 3 tbsp mustard oil
  • Salt to season

To garnish:

  • 2 tbsp fresh coriander leaves finely chopped
  • 2 green chillies finely chopped
  • 1 tbsp julienned/finely sliced fresh ginger

Instructions

  • Clean and pat dry the seer fish pieces. Season with salt.
  • Grind all the ingredients under list 3 to make a paste like marinade (add water if necessary).
  • Marinate the fish pieces using this paste, coating both the sides well. Keep for at least 4 hours.
  • Heat the ghee in a large, flat pan and shallow fry the seer fish pieces in batches. Keep aside.
  • In another pan, heat the mustard oil to smoking hot and then add the onions; sauté for two minutes.
  • Lower heat and add the coriander seeds, cardamom pods and cumin seeds. Saute for another 2-3 minutes and then add the turmeric powder, garam masala, kasuri methi and nutmeg.
  • Continue to sauté till the onions are light brown and mixed well with the spices. Next, add the tomatoes and cook till the sauce thickens and becomes a mushy consistency. You can also notice oil separating at the sides of the pan.
  • Season with salt and chilli powder, if necessary.
  • Place the fried fish carefully on the sauce and spoon some over the fish pieces.
  • Garnish with coriander leaves, green chillies and ginger just before serving.