Thursday, February 17, 2011

Fish Masala Gravy - Guest Post by " Harikas Kitchen"

Hey everyone, While I am still struggling to know other food bloggers and get inspired, I have asked my friend Harika from "Harikas Kitchen" who is also the most frequent visitor to my blog, to step in for me today! She is such an engaging cook, young at age,I always enjoy reading her Recipes and I am sure so will you! And here she is...

Hi "The Saji" Thanks to you for giving me a chance to post a recipe in your blog.And here I'm with  Fish Masala Gravy. This is the yummy curry  which can be served as side dish with any meal.
 Fish- 1 Thilapia (Any fish can be used acc to your choice)
Onion- 1 diced
Coriander seeds- 2 tbsp
Pepper corns- 1/2 tbsp
Badam(Almonds) - 4-5 count
Grated Coconut optional- 1/4 cup
Curd- 1 cup
Dry red chili- 3 
Garam masala- 1/2 tbsp
Salt and sugar to Taste
Cilantro chopped finely- 1/4 cup
Turmeric- 1/2 tbsp
Chili powder- 1/2 tbsp
1-First clean and cut the fish and marinate it by adding little salt, turmeric and chili powder and mix well and keep it aside for 5 min.
2-Now take a blender add diced onion, turmeric, garam masala, red chili, coriander seeds, badam and pepper corns and blend well into a fine paste
3-Now take medium sie width wok/pan and add oil heat it and fry the fish lightly for a min and remove it place  the fish pieces on tissue.
4-Now in the same pan add the blended paste and fry well so the raw of the onion and ginger garlic paste disappears. The paste must be well cooked until the oil oozes out.
5-Time to add the curd add the curd and mix well. Add salt and sugar and cook for 5 more min.
6-Now add the fried fish to it and fry for a min then add 1 cup of water or according the gravy you want and close the lid and boil well so the flavor of the fish comes out well.
Don't cook in higher flame cook it in lower flame and don't overcook the fish may break.
7-Now its ready to serve add cilantro before removing it from flame.
Serve hot with rice or paratha.


  1. Never tried fish curry with almonds! Thanks Harika and Saji for the lovely recipe!