| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 21g | 4.9g | 7.3g |
| sugars | fibre | protein | salt |
| 3.5g | 2.8g | 34g | 1.2g |
Why I Love Indian Masala Fish Ground Meat
One of my all-time favorite dishes, which hails from my roots, is the delightful Masala Fish Ground Meat. This sumptuous meal, redolent with the aromatic spices of India and flavored with the delicate taste of fish, is a sheer pleasure for the taste buds. It’s a perfect blend of my two beloved cultures!
If You Love Fish and Spice, You’ll Love This
If you’re fond of seafood and adore the smack of some good old spices, then this dish is undoubtedly for you. The Masala Fish Ground Meat is a symphony of flavors, wherein the ground fish meat marries perfectly with the bouquet of spices. The outcome is a delectable curry that has depth, complexity, warmth, and an undeniable charm about it.
Inspiration From Legendary Chefs
My version is majorly inspired by the masterpieces of Sanjeev Kapoor, an internationally acclaimed Indian chef who is known for his innovative twist to traditional Indian recipes. His fusion approach got me thinking about how I could give a West Coast flair to my favorite dishes from Gujarat.
The Masala Fish Ground Meat is a modification of a traditional recipe. By replacing the conventional lamb or chicken with fish, this fusion dish not only captures the essence of Indian cooking but also the California coast’s fresh flavors, where I spent my childhood days.
A Harmony of Flavors
The richness coming from the turmeric, cumin seeds, garam masala, and red chili powder creates an enticing aroma and depth of flavor. The finely chopped onions, green chili peppers, and grated ginger add a tangy crunch, while the ground fish meat brings in a unique succulence. The dish is then beautifully complemented with a garnish of fresh cilantro and a squeeze of lemon.
Perfect Pairings
This curry pairs wonderfully with steamed rice or homemade Naan bread. It is similar in some ways to Chicken Tikka Masala or Lamb Rogan Josh, yet it has a lighter and more refreshing flavor because of the fish. Enjoy it with a side of Cucumber Raita or a Mango Lassi, for a quintessential Indian-American dining experience.
Every time I make this dish, I am reminded of my roots, and it feels like a bit of home, right here in my California kitchen. Happy cooking!
What You’ll Need
- 2 pounds of ground fish meat
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons of grated ginger
- 2 green chili peppers, finely chopped
- 2 teaspoons of turmeric powder
- 2 teaspoons of cumin seeds
- 4 teaspoons of garam masala
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 2 large tomatoes, finely chopped
- 4 tablespoons of cooking oil
- Salt to taste
- 1 bunch of cilantro (for garnish)
- 2 lemons (for serving)
Method
Step One
Start by heating the cooking oil in a large pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until they release their aroma.
Step Two
Add the finely chopped onions, minced garlic, and grated ginger to the pan. Cook these ingredients until the onions become soft and golden brown.
Step Three
Next, add the finely chopped green chili peppers to the pan and stir them in. Cook for another 2-3 minutes.
Step Four
Now it’s time to add in the spices. Mix in the turmeric powder, garam masala, red chili powder, and coriander powder, stirring well to combine them with the other ingredients. Cook for about 2 minutes to allow the spices to blend.
Step Five
Add the finely chopped tomatoes to the pan and cook until they become soft and the oil starts to separate from the mixture.
Step Six
Now, add the ground fish meat and salt to the pan. Stir everything together to make sure the fish is well coated with the masala. Cook for about 15-20 minutes, or until the meat is fully cooked and the flavors are well incorporated.
Step Seven
Finish the recipe by topping the meat with freshly chopped cilantro for garnish. Serve hot with slices of lemon on the side for squeezing over the top of the meat. This adds a splash of brightness and acidity that perfectly complements the flavorful masala fish ground meat. Enjoy!
