MAANJI / KING FISH MASALA – Recipe by Reshma Fareed, Sharjah, UAE
Masala for Frying The Fish
2 tbsp of meetmitsang (fish fry masala used in M’lore)
To Grind Finely
· 5-6 kashmiri dry chillies
· 2 tsp of jeera/cumin
· ½ tsp of turmeric/haldi
· Salt to taste
· 1 tbsp of vinegar
Ingredients for the Gravy (to be ground finely)
· 8-10 green chillies
· 2-3 large onions
· 2 inch ginger
· 7-8 cloves of garlic
· 11/2 tbsp of coriander seeds
· 1 tsp jeera/cumin
· 1 tsp of fennel seeds/saunf/badesoppu
· ½ tsp of methi/fenugreek seeds
· 2 tsp of poppy seeds/kas kas (if kas kas not available use 6-7 cashew nuts or almond)
· ½ tsp of tumeric/haldi
For The Seasoning/Tempering
· 2 tsp of mustard seeds
· Few springs of curry leaves/curry patta
· 3 tbsp of cooking oil/sunflower or mustard oil
· 4 large tomatoes chopped
Grind the fish fry masala and the gravy masala separately.
Clean the sliced fish with salt and dry it with paper towels. Now lightly apply the fish fry masala/meetmitsang and marinate for 30 mins. Shallow fry the fish lightly on both side/not crisp and remove it.
In a shallow bottom cooking pot/wok/sauce pan heat oil, when hot add the mustard seed and let it splutter, add the curry leaves sauté it, now add the ground gravy masala. On low heat fry the masala till the aroma comes out and the oil starts showing. Now add the chopped tomatoes and cook further till the tomatoes are soft. Add a little water if required (note this gravy is thick in texture).
BE CAREFUL WHEN YOU ADD SALT TO THE GRAVY, BECAUSE THE FRIED FISH ALREADY HAS SALT. Now add the fried fish to the gravy and simmer for about 10 mins. Adjust the salt.
Note: This fish masala can be had spicy or mild according to your taste, its gravy texture is thick, so can be had with rotis and rice. White meat flaky fish like seer/king fish, white and black pomfret, hammour can be used. Salmon can be tried. Fry the fish just for a minute on both side, this is done for the fish to be firm in the gravy.