FISH MASALA
Categories Milk/Cream Wok Ginger Tomato Stir-Fry Quick & Easy Mango Bass Hot Pepper Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
- Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.
- *We like Laxmi brand. Available at Indian markets and Kalustyan's (212-685-3451).
FISH MASALA
Make and share this Fish Masala recipe from Food.com.
Provided by Mini Ravindran
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together cumin, cumin powder, garlic, salt and chillies.
- Cut a slice across each piece of fish and fill slits with the spice mixture.
- Dust each piece lightly with flour and then sprinkle with turmeric.
- Heat oil in a frying pan over medium heat.
- Add fish and fry for about two minutes on each side.
- Fry the sliced tomatoes at the same time next to the fish.
- Serve immediately.
Nutrition Facts : Calories 306.1, Fat 12.9, SaturatedFat 1.1, Cholesterol 99, Sodium 145.2, Carbohydrate 4.2, Fiber 0.8, Sugar 1.5, Protein 42
FISH MARSALA
The original recipe called for scrod, but that isn't readily available fresh where I live. I've found that amberjack, redfish, or red snapper work nicely. Tilapia will work too, but try and find thicker pieces.
Provided by breezermom
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute mushrooms and garlic in 1 tbsp melted butter and olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Set aside, and keep warm.
- Combine the cracker crumbs, Parmesan cheese, salt, basil, oregano, and garlic powder in a medium bowl; dredge the fillets in the crumb mixture.
- Pour 3 tbsp melted butter into an 11 x 7 x 1 1/2 inch baking dish. Arrange fillets over butter, turning to coat both sides; sprinkle with paprika. Bake, uncovered at 350 degrees for 15 minutes.
- Drizzle the Marsala evenly over the fillets, and bake 5 minutes or until the fish flakes easily when tested with a fork. Spoon the reserved mushroom mixture over the fillets and serve immediately. (I've added the mushrooms before drizzling the Marsala, and love the extra taste -- but you sacrifice the crispness of the cracker crumb mixture.).
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