Restaurant Style Fish Roast

📝 Ingredients

• 400 gms Fish (measured after cleaning (I used pomfert, you can use any meaty fish))
• 2 tsp Crushed ginger & garlic (each)
• 2 tsp Chilli powder
• 1.5 tbsp Lemon juice
• 1 - 1.5 tsp Cornflour
• Salt
• 2 medium Onion (sliced)
• 1 tbsp Sliced ginger & garlic (each)
• 2 Green chilli (slit lengthwise)
• 1/2 tsp Turmeric
• 2 tsp Chilli powder
• 2.5 tsp Coriander powder
• 1/2 tsp Garam / meat masala (I used meat masala)
• 1 big Tomato (sliced)
• 10-12 Cashew nuts
• Salt
• Oil (I used coconut oil)

👨‍🍳 Instructions

1. 1Marinate the fish pieces with ingredients listed under marination (ginger, garlic, chilli powder, cornflour, lemon juice & salt) for 15 mins.
2. 2Soak the cashew nuts in 2 tbsp water for 10-15 mins. Grind to a smooth paste.
3. 3Heat oil in a deep and wide pan and shallow fry the fish pieces till they are half cooked.
4. 4In the same pan, add more oil if required, add sliced onion and cook till it browns. Add sliced ginger & garlic and green chilli and cook for 2-3 mins.
5. 5Add turmeric, chilli, coriander powder and garam masala. Mix well. Cook for 2-3 mins, till the raw smell goes and oil starts appearing. Add 2 tbsp water and mix well.
6. 6Add sliced tomato and salt. Cook till tomato becomes soft.
7. 7Add fried fish pieces. Coat the pieces with the masala. Add 1 cup water, bring to boil.
8. 8Simmer, cover and cook for 7-8 mins.
9. 9Remove the fish from the gas and add the cashew paste. Gently and carefully mix it by tilting or rotating the pan.
10. 10Return to gas and cook on low flame for 3-4 mins. Add chopped coriander leaves.
11. 11Let the curry rest for half an hour for the flavour to settle in.
12. 12Serve with plain rice, jeera rice, ghee rice, veg pulao, coconut rice, appam or roti.