Restaurant Style Fish Roast

Ingredients

• 400 gfish, cleaned (pomfret or another meaty fish)
• 2 tsp eachcrushed ginger and garlic
• 2 tspchilli powder
• 1½ tbsplemon juice
• 1–1½ tspcornflour
• to tastesalt
• 2 mediumonions, sliced
• 1 tbsp eachsliced ginger and garlic
• 2green chillies, slit lengthways
• ½ tspturmeric
• 2 tspchilli powder
• 2½ tspcoriander powder
• ½ tspgaram masala or meat masala
• 1 largetomato, sliced
• 10–12cashew nuts
• to tastesalt
• as neededoil (coconut oil suggested)
• 30 ml (2 tbsp)water, for soaking the cashews
• 30 ml (2 tbsp)water, for the masala
• 240 ml (1 cup)water, for the curry
• as directedchopped coriander leaves

Instructions

1. 1

   Marinate the fish

   Mix the fish with the crushed ginger and garlic, 2 tsp chilli powder, lemon juice, cornflour and salt. Leave to marinate for 15 minutes.

2. 2

   Blend the cashews

   Soak the cashews in 30 ml (2 tbsp) water for 10–15 minutes, then grind them to a smooth paste.

3. 3

   Fry the fish

   Heat oil in a deep, wide pan and shallow-fry the fish pieces until they are half-cooked.

4. 4

   Brown the onions

   Add more oil to the same pan if needed. Add the sliced onions and cook until browned, then add the sliced ginger and garlic and green chillies. Cook for 2–3 minutes.

5. 5

   Cook the spices

   Stir in the turmeric, 2 tsp chilli powder, coriander powder and garam or meat masala. Cook for 2–3 minutes, until the raw smell fades and oil begins to show. Add 30 ml (2 tbsp) water and mix.

6. 6

   Soften the tomato

   Add the sliced tomato and salt, then cook until the tomato is soft.

7. 7

   Add the fish

   Return the fried fish to the pan and coat it with the masala. Pour in 240 ml (1 cup) water and bring to the boil.

8. 8

   Simmer covered

   Turn the heat down, cover the pan and simmer for 7–8 minutes.

9. 9

   Stir in cashews

   Take the curry off the heat and add the cashew paste. Combine it gently, tilting or rotating the pan rather than stirring roughly.

10. 10

    Finish the curry

    Return the pan to low heat and cook for 3–4 minutes. Add chopped coriander leaves.

11. 11

    Rest before serving

    Leave the curry to rest for half an hour so the flavours can settle.

12. 12

    Choose an accompaniment

    Serve with plain rice, jeera rice, ghee rice, vegetable pulao, coconut rice, appam or roti.

What is fish roast?

Fish roast is a spiced fish curry in which the fish is first lightly fried, then simmered in a thick masala. The name is used for different preparations across South Asia; this version has a saucy finish rather than a dry coating.

The method builds flavour in one pan, using browned onions, tomato and ground spices before adding the fish back. Cashew paste rounds out the sauce and gives it a gently creamy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 27g protein, 15g carbs, 18g fat.

Fish supplies most of the protein, while the cashews and cooking oil contribute much of the fat; the onions, tomato and cashews provide some of the carbohydrates. Serve a portion with rice or roti and add a vegetable side to make the plate more rounded.

Choosing the fish

Meaty fish: Pomfret is the suggested choice, but another firm fish that holds together during simmering will also work. Cut it into pieces of a similar size so they cook at much the same rate.

Marinade: Ginger, garlic, chilli, lemon and cornflour season the fish before frying. The cornflour helps form a light coating; keep the marinating time to the stated 15 minutes.

Build the masala

Onions: Let the sliced onions brown before adding the ginger, garlic and green chillies. This gives the sauce a deeper base than simply softening the onions.

Spices: Cook the ground spices for 2–3 minutes, then add the measured water to loosen the mixture. Look for oil beginning to appear and for the raw spice smell to fade before moving on.

Fry and simmer gently

Half-cooked fish: Shallow-fry the pieces only until partly cooked, as they finish cooking in the sauce. Handle them carefully when turning so they stay intact.

Covered simmer: Once the fish and water come to the boil, cover and simmer for 7–8 minutes. Use a gentle heat; vigorous bubbling can break up the fish.

Finish with cashew paste

Smooth paste: Soak the cashews for 10–15 minutes in 30 ml (2 tbsp) water, then grind them until smooth. A smooth paste blends more evenly into the curry.

Gentle mixing: Add the paste after taking the pan off the heat, and combine it by tilting or rotating the pan. Return it to low heat for 3–4 minutes, as directed, rather than letting the sauce boil hard.

Rest and serve

Resting time: Leave the finished curry for half an hour before serving, as the recipe specifies. This also gives you time to prepare the rice or other accompaniment.

Serving ideas: Plain rice, jeera rice, ghee rice, vegetable pulao or coconut rice soak up the sauce well. Appam and roti are alternatives if you prefer something to scoop it up with.

Recipe notes & tips

• Use a wide pan so the fish pieces can sit in a single layer while frying.
• Keep the fish pieces similar in size to help them cook evenly.
• Taste the masala before adding the fish and adjust the salt to suit.
• Grind the soaked cashews thoroughly to avoid a grainy sauce.
• Tilt the pan to mix in the cashew paste and reduce the risk of breaking the fish.
• Allow for the half-hour resting time when planning when to serve the curry.

Variations

• Adjust the heat: Use less chilli powder or omit a green chilli for a milder curry.
• Choose another fish: Replace pomfret with a firm, meaty fish that holds its shape.
• Use coconut oil: Follow the suggested coconut oil for a flavour that complements the curry.
• Change the masala: Use garam masala or meat masala, as the recipe allows.
• Make it tangier: Add a little more lemon juice to the fish marinade to suit your taste.

Common mistakes to avoid

• Overfrying the fish: It cooks again in the curry, so stop when it is only half-cooked.
• Leaving the onions pale: Brown them before adding the aromatics to build a deeper masala.
• Scorching the spices: Stir them for 2–3 minutes and add the measured water once the raw smell fades.
• Boiling the curry hard: Keep it covered at a simmer for 7–8 minutes to help the fish stay intact.
• Stirring roughly: Fold in the cashew paste by gently tilting or rotating the pan.
• Skipping the rest: Leave the curry for half an hour before serving, as directed.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 2 days. Reheat gently in a covered pan until steaming hot throughout, adding a splash of water if the sauce has thickened; avoid repeated reheating.

Frequently asked questions