Ingredients

• 900 g - Spanish mackerel
• 2 - large onions
• 1.5 tbsp - chilli powder (or according to your taste)
• 1.5 tbsp - garlic paste
• 1 tbsp - ginger paste
• 1/2 tsp - turmeric powder
• 1 tbsp - cumin seeds, roasted and powdered
• 1 tsp - carom seeds/ajwain seeds, roasted and powdered
• 1/2 tsp - fish masala/garam masala powder
• Juice of half a lemon
• 2 tbsp - tamarind pulp
• Salt - to taste
• Oil - 8 tbsp (or more as required)
• For tempering:
• A handful of curry leaves
• 2-3 green chillies, chopped

How to Make Sindhi Dry Masala Fish

• Cut the fish into big pieces, wash thoroughly.
• In a bowl, add the chilli powder, turmeric powder, ginger and garlic paste, cumin seeds powder and salt, mix thoroughly.
• Divide the paste into two halves, one portion is used for marinating fish, the other half is used for the dry masala.
• Marinade the fish pieces with one half of the paste along with lemon juice and carom seeds/ajwain seeds powder.
• Keep marinated for 10 to 15 minutes.
• Heat 2.5 tbsp of oil in a non-stick skillet, shallow fry the fish pieces till it turns a medium golden brown colour on both the sides, keep aside.
• In the same skillet, heat 2 tbsp of oil, add the chopped onions and fry till translucent, add the rest of the masala paste along with fish, garam masala powder and salt, if required, fry for 3 to 4 minutes or until the raw smell of the spices vanish.
• Add 2 tbsp of the tamarind pulp and cook for a minute or two by constant stirring.
• Lastly, slide in the fish pieces, and let cook covered for another 5 minutes on medium heat until all the flavours blend well.
• Remove skillet off the heat.
• To temper, heat a little oil, add the curry leaves and chopped green chillies.
• Add the tempering to the fish masala, serve hot with rice/chapattis.
• Recipe courtesy: Sonali Pradhan
• http://www.onlyfishrecipes.com/