| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 9g | 2g | 8g |
| sugars | fibre | protein | salt |
| 4g | 3g | 27g | 1.5g |
Why I Love Indian Fish Mushroom Masala
There’s something undeniably captivating about the Fish Mushroom Masala. This Indian dish, with its delightful blend of flavors, might seem at odds with my Midwestern roots, but the essence of heartland cooking is farm-fresh ingredients and homely comfort, which this dish provides in spades.
Texturing the Dish
The white fish fillets – succulent and briny – form a superb base. They meet the earthy warmth of sliced mushrooms and are enlivened by a spritz of tangy lemon juice, similar to how a good Midwestern beef stew is brought to life with a hint of tomato juice or a splash of Worcestershire Sauce.
Then there’s the marriage of aromatic spices. The brightness of turmeric, the warmth of red chili and coriander powder, and the depth of garam masala. It’s a far cry from the corn casseroles prevalent in Nebraska, but the principle is the same – blending diverse elements to create a symphony of flavors.
Enhancing the Flavor Profile
The finely chopped red onions, tomatoes, minced garlic, and grated ginger sweat together in the heat of the oil, their individual flavors melting into one. This is reminiscent of how a classic mirepoix forms the soul of several American stews, reminding me of the pivotal role played by fresh produce in enhancing dishes.
The addition of slit lengthwise green chilies adds a thrilling capsaicin kick to the dish, and a generous handful of torn fresh cilantro infuses it with a unique bouquet, while the salt brings all these layers of taste together.
I’ve been inspired by many Indian chefs like Meera Sodha who have showcased the versatility of Indian cuisine on a global platform, encouraging cooks like me to experiment with Indian flavors.
The beauty of the Fish Mushroom Masala lies not only in its standalone appeal but also in its pairing potential. It can be served alongside steaming Basmati rice, freshly baked naan or even a good-old loaf of white bread. Comparatively, it’s much like how we serve a Midwestern pot roast with a side of mashed potatoes or cornbread.
As an adaptation, this Indian classic keeps the promise of farm-to-table freshness, further fueling my love for experimenting with various cuisines.
What You’ll Need
- 1 lb White Fish Fillets
- 2 cups Fresh Mushrooms, sliced
- 1 tablespoon Lemon Juice
- 1 teaspoon Turmeric Powder
- 1 tablespoon Red Chili Powder
- 2 tablespoons Coriander Powder
- 1 tablespoon Garam Masala
- 2 large Red Onions, finely chopped
- 2 medium Tomatoes, finely chopped
- 4 cloves of Garlic, minced
- 1-inch piece of Ginger, grated
- 4 Green Chilies, slit lengthwise
- Few springs of Fresh Cilantro
- Salt to taste
- 3 tablespoon Vegetable Oil
Method
Step One
Marinate the white fish fillets with lemon juice, turmeric powder, red chili powder and salt. Set aside for 15-20 minutes to allow the flavors to infuse into the fish.
Step Two
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn translucent.
Step Three
Add the minced garlic and grated ginger to the pan and fry until they release their aromas. Then add the slit green chilies, and sauté for a minute.
Step Four
Add the finely chopped tomatoes and a pinch of salt to the pan. Cook until the tomatoes are soft and mushy.
Step Five
Now add the coriander powder and garam masala to the pan. Mix well and fry the mixture for 2-3 minutes, until the spices are well blended with the onion-tomato mixture.
Step Six
Add the sliced mushrooms to the pan and mix well. Cover the pan and let it cook for around 5 minutes, or until the mushrooms are cooked through.
Step Seven
Add the marinated fish fillets to the pan. Gently mix to ensure the fish is well covered with the spiced mushroom mixture. Cover the pan and let it cook for 7-10 minutes on medium heat, or until the fish is cooked through.
Step Eight
Once the fish is cooked, garnish with fresh cilantro. Serve the fish mushroom masala hot with rice or roti.
