Fish Roast

Ingredients

• 250 gfish, cleaned
• 1/4 tspturmeric powder
• 2 tspchilli powder
• to tastesalt
• 2 mediumonions, finely sliced and divided
• 1/2 tbsp eachcrushed ginger and garlic
• 1/2 tspturmeric powder
• 2 tspchilli powder
• 2 1/2–3 tspcoriander powder
• 1/4 tspgaram masala
• 1 medium-largetomato, chopped
• 240 ml (1 cup)water
• 1 tbspchopped coriander leaves
• to tastesalt
• as neededoil (sunflower oil suggested)

Instructions

1. 1

   Marinate fish

   Coat the cleaned fish pieces with 1/4 tsp turmeric, 2 tsp chilli powder and salt, without adding water. Leave to marinate for 15–20 minutes.

2. 2

   Fry the fish

   Heat oil for shallow-frying in a wide pan. Fry the fish until half cooked, then set it aside.

3. 3

   Prepare onions

   In the same oil, fry half the sliced onion until golden, then drain it. Once it has cooled slightly, add the garam masala and crush and mix the onion by hand. Set aside.

4. 4

   Remove excess oil

   Pour off the excess oil, leaving around 1–2 tbsp in the pan for making the masala.

5. 5

   Brown remaining onion

   Put the pan back over the heat and cook the remaining sliced onion until golden brown.

6. 6

   Fry ginger garlic

   Add the crushed ginger and garlic and fry for 2–3 minutes.

7. 7

   Cook the spices

   Add 1/2 tsp turmeric, 2 tsp chilli powder and 2 1/2–3 tsp coriander powder. Fry for 2–3 minutes, until oil begins to appear; add 1–2 tbsp hot water during cooking if needed to bring the masala together.

8. 8

   Soften tomato

   Add the chopped tomato and cook until softened.

9. 9

   Simmer the gravy

   Add 240 ml (1 cup) water and bring to the boil. Simmer for 6–8 minutes, until the liquid reduces and the gravy thickens. Add the fried fish and crushed fried onion, then gently turn the pieces so they are coated in masala.

10. 10

    Finish the fish

    Cover and cook for 5–7 minutes. Stir in the chopped coriander leaves, then take the pan off the heat.

11. 11

    Rest before serving

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

What is Kerala fish roast?

Fish roast is a Kerala-style preparation in which spiced fish is fried and then cooked in a concentrated onion-based masala. It belongs to the broader tradition of Indian coastal cooking, where fish and assertive spices are paired with rice-friendly gravies.

This version builds flavour in the same pan used to fry the fish. The browned onion crushed with garam masala adds a second layer of savoury flavour to the tomato and spice gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 18g protein, 13g carbs, 12g fat.

The fish supplies most of the protein, while the onions and tomato contribute carbohydrates; the frying oil provides most of the fat. Serve a portion with rice or flatbread and a generous vegetable side for a more balanced plate.

Choosing the fish and spices

Fish: Use cleaned pieces that are firm enough to turn gently. The recipe does not specify a type, so the precise cooking time may vary with the thickness and variety you choose.

Spices: The chilli powder seasons both the fish and the gravy, while coriander powder gives the sauce body. If your chilli powder is particularly hot, adjust it to suit your preference.

Build flavour in the pan

Frying oil: Shallow-fry the fish first, then keep about 1–2 tbsp oil in the pan for the masala. The recipe uses the same pan so the onion and spices pick up the flavours left behind by the fish.

Spice stage: Fry the powdered spices for 2–3 minutes, watching for oil to begin appearing. A splash of hot water can help bring the mixture together if it catches or looks too dry.

Why fry the onion twice?

First batch: Fry half the onion until golden, drain it and mix it with garam masala once it has cooled slightly. Crushing this mixture helps it blend into the gravy and gives the finished dish a richer onion flavour.

Second batch: The remaining onion forms the masala base. Cook it until golden before adding ginger and garlic, so it has time to soften and brown.

Look for these doneness cues

Fish: The first fry is only meant to cook the fish halfway. It finishes covered in the gravy, so handle it gently to keep the pieces intact.

Gravy: Simmer for 6–8 minutes, until reduced and thick, before adding the fish. After the final 5–7 minutes covered, the fish should be cooked through and coated in the masala.

Serving and resting

Resting: Leave the finished roast to stand for half an hour, as the method directs. The gravy will settle around the fish, and the dish can be served warm after resting.

On the plate: Serve with rice or flatbread to accompany the thick, spiced gravy. A simple vegetable side can add freshness and balance the meal.

Recipe notes & tips

• Cut the fish into pieces of similar thickness so they cook at a similar rate.
• Use a wide pan to shallow-fry the fish without crowding the pieces.
• Drain the first batch of fried onion well before mixing it with garam masala.
• Keep the fish turns gentle once it is added to the gravy.
• Add hot water a tablespoon at a time if the spice mixture looks too dry.
• Allow the finished dish to rest for the full half hour before serving.

Variations

• Choose a firm fish: Use pieces that can withstand shallow-frying and a gentle simmer.
• Adjust the chilli: Reduce the chilli powder for a milder gravy.
• Change the oil: Use another neutral cooking oil in place of sunflower oil.
• Add more coriander: Increase the chopped coriander leaves for a fresher finish.
• Serve with rice: Pair the roast with plain rice to soak up the thick masala.

Common mistakes to avoid

• Overcooking the first fry: The fish cooks again in the gravy, so fry it only until half cooked.
• Removing too much oil: Leave around 1–2 tbsp in the pan to cook the masala.
• Burning the powdered spices: Fry them for 2–3 minutes and add a little hot water if they look dry.
• Breaking up the fish: Turn the pieces gently after adding them to the gravy.
• Skipping the rest: Leave the dish to stand for half an hour as directed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a covered pan until hot throughout, adding a small splash of water if the gravy has thickened too much.

Frequently asked questions