Fish Tiwaa Masala

    (1)
    2 hours 45 minutes

    This was a recipe adapted from one I brought back from one of the leading resorts in Panjim (Goa, India) during our last visit. It is a red curry and is undoubtedly the best fish curry I have ever tasted.


    Australian Capital Territory, Australia
    2 people made this

    Ingredients
    Serves: 4 

    • Marinade Ingredients
    • 20 gms Chilli paste
    • 5 gms. Ginger (crushed)
    • 5 gms. Garlic (crushed)
    • 3 gms.(1.5 tspns) Cumin powder
    • 3 gms.(1.5 tspns) Turmeric powder
    • 5 mls. Lime juice
    • 4 gms. Rock salt
    • 2 gms. Coarse black pepper
    • 12 mls. Olive oil
    • 400/500 gms Ling, cod, snapper or other firm fleshed white fish cut into 6 cm. pieces
    • Masala Ingredients
    • 125 gms. Chopped onion
    • 400 gm. Can of Italian diced tomato
    • 1 lge. tspn. Ginger (crushed)
    • 1 lge. tspn. Garlic (crushed)
    • Half tspn. Brown mustard seeds
    • 2 gms. Rock salt
    • 4 gms.(1 lge.tspn.) Chilli powder
    • Half tspn. Cardamom seeds
    • 1 tbspn. Chopped fresh coriander

    Directions
    Preparation:20min  ›  Cook:25min  ›  Extra time:2hours marinating  ›  Ready in:2hours45min 

    1. Mix the marinade ingredients (first nine) well.
    2. Grill the fish or pan fry with minimum oil until half cooked, then arrange in a flat dish, pouring the marinade over fish and then refrigerating for two hours.
    3. Remove fish prior to making the masala.
    4. For the masala, saute the chopped onion until light brown.
    5. Add ginger, garlic and mustard seeds until fragrant.
    6. Add chilli powder, salt, diced tomatoes and cardamom seeds.
    7. Cook and pan stir until reaches masala consistency (approx. 15 minutes.)
    8. Bake the fish in the marinade in pre-heated oven at 200 degrees for 15 minutes. Pour half the masale over the fish and bake for a further 5 mins.
    9. Heat other half of masala in microwave until hot (sensor re-heat if possible.)
    10. Remove from oven, sprinkle chopped coriander on top and serve with boiled rice, with remaining masala in a bowl in centre of table with naan bread.

    Tip

    I use at least an additional half can of diced tomato for our taste, over and above the original recipe, as I suspect the chef did in Goa too.

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    Reviews and Ratings
    Global Ratings:
    (1)

    Reviews in English (1)

    porteous.puha.picka
    by
    2

    Where do I begin? This is the best meal i've ever cooked...EVER! I just bought some in to share with my work colleagues and they're all raving about it. The flavours are incredible, the recipe's easy to follow and even though I only had time to marinate for 15 minutes it still came out devine. Thank you so much for this gem xx  -  22 Mar 2010

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