fish masala 

i did fish masala as one of 7 indian dishes i did for the recent 10pax dinner for my friends on 19.9.2017.^^

the fish masala was my first attempt!

i was not entirely sure which fish to use. i had angkorli & seabass as back up but decided to go to chinatown complex this morning, and i managed to get a good cut of batang fish (ikan tenggiri or spanish mackerel). 4 nice cuts for S$10!

fish masala 

there wasn’t much in the preparation.

i fried the fish in oil to brown it & made it firmer for the masala.

i fried chopped onions in ghee, then added the house brand ready gravy & intense chicken stock & reduced. (very important to reduce correctly to make a tasty gravy, not diluted flavorus).

then i added the fish, covered & cooked for short while.

fish masala

the texture was firm, fish was fresh & tasty, & the gravy was excellent!

this another dish many of my friends liked a lot.. 🙂

& so easy to prepare, no effort nor much skill required. 🙂

c.h.e.f andy

Ingredients:

• 500g batang fish (ikan tenggiri or spanish mackerel)
• 1x house brand fish curry masala
• 1 medium chopped onion
• 1 tbsp ghee
• chicken stock

Directions:

1. wash & clean fish with salt. fry fish in oil to brown it & made it firmer for the masala.
2. fry chopped onions in ghee, add house brand ready gravy & intense chicken stock & reduced. (very important to reduce correctly to make a tasty gravy, not diluted flavorus).
3. add fish, covered & cooked for short while.