Fish Roast is an amazing side dish recipe that is made with any type of fish and spices. It is a simple roast recipe that goes well with plain rice. I prepare fish recipes often since I and my husband are fond of fish. So I tried this recipe when I wanted to make something new out of fish and struck by the outcome. It tasted delicious and spicy. Moreover, Fish is a good source of omega fatty acids and vitamins, adding them to our diet is essential.
This fish roast doesn’t need many ingredients except some spice powders and onions and tomatoes. The combination of onions and tomatoes make the fish roast extraordinary that you will feel satisfied even having this with plain rice and rasam. I have used Red Snapper fish (Navarai Meen in Tamil) but you can choose any variety of fish that are fleshy fillets. Hope you all will try this recipe and let me know how it turns out for you.
- Preparation Time : 5 mins
- Cooking Time : 20 mins
- Total : 25 mins
- Fish Marination Time : 15 mins
- Servings : 2 Persons
- Course : Side Dish
- Cuisine : Indian
Ingredients for making Fish Roast
- 5 – 6 firm Fish Fillets (Red Snapper-Navarai fish)
- 2 medium sized Onions (thinly sliced)
- 1 Tomato (Finely chopped)
- 2 tbsp Kashmiri Red Chilli Powder
- 1 tbsp Normal Red Chilli Powder, Garam Masala & Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Cumin Powder & Pepper Powder
- 1 1/2 tbsp Store-bought Fish Fry masala (Optional)
- Salt to Taste
- Few Curry leaves
- Coconut oil for Cooking
Steps for making Fish Roast
Wash the fish fillets thoroughly and add all the spice powders and ginger-garlic paste to marinate the fish fillets. Add the required amount of salt with these spice powders.
Mix all and marinate them in the refrigerator for about 30 mins. So that the spice powders will settle in fish fillets deeply.
After 30 mins of marination, heat oil in the pan and place all the fish fillets into the pan. Fry them slowly on low flame so that they get fried well.
Once the bottom of the fish fried, turn them upside down and fry the other side until they get fried well. After frying both the sides, transfer them into the vessel.
In the same fish fried oil, add chopped onions and saute them until the onions turn brown.
Then add chopped tomatoes and curry leaves to the onions. Saute them until the tomatoes turn mushy so that the base gravy will beautifully sync up with the fish fillets.
Next, add Kashmiri chilli powder and normal red chilli powder. If you don’t have Kashmiri chilli powder, simply skip it and add normal chilli powder. Saute them until the raw smell of the masala goes off. Season it with a little amount of salt since you have added salt to the fish fry. (Salt only for base masala)
Then add fried fish pieces to the base masala and gently mix them. Since we have fried the fish fillets it will stay firm.
Cook them on low flame until the oil separates from the masala so that you will not feel any raw smell either from fish or masala.
Fish Roast is ready to be served hot on plate. Enjoy it with plain rice and rasam.
- If you are using boneless fish fillets, then you can roast them in the oil without frying them.
- Fried fish fillets for fish roast will be more helpful since the fried fish fillets will be firm and no chance of breaking down.
- I have made it a dry fish roast, if you desire to make it as semi-gravy, add a quarter cup of water to the base gravy. Adjust the water according to your consistency.
- Do not over pour the water, so that the fish roast may lose its exact taste.
- You should be careful while adding salt to the base masala since you have added salt to the fish fry.