Indian Food Recipes -  Indian Fish Koma Recipe

  
 

Seafood Recipes - Fish Koma

Ingredients

  • 30ml/2 tbsp lemon juice

  • 5 ml/1 tsp garam masala

  • 2.5ml/1/2 tsp ground red chili

  • 2 large cloves garlic

  • 1.5 cmlY2 in ginger root

  • 1 onion, coarsely chopped

  • salt

  • 500g/18 oz cod or haddock fillets, skinned and cut into 5 cm/2 in pieces

  • 1 egg, beaten

  • 25 g/1 oz/1/4 cup breadcrumbs

  • 60 ml/4 tbsp oil

Sauce:

  • 2 large cloves garlic

  • 1.5 cm/1/2 in ginger root, coarsely chopped

  • 1 onion, coarsely chopped

  • 60 ml/4 tbsp oil

  • 5 ml/1 tsp mustard seeds

  • 1 small onion, finely chopped

  • 4 cloves

  • 4 black peppercorns

  • 2 bay leaves

  • 1.5 cm/1/2 in cinnamon stick

  • 1 black cardamom pod

  • 15ml/1 tbsp poppy seeds, ground

  • 90ml/6 tbsp desiccated (shredded) coconut, ground

  • 5ml/1 tsp ground coriander (cilantro)

  • 5 ml/1 tsp ground roasted cumin

  • 2.5ml/1/2 tsp ground red chili

  • 2.5 ml/1/2 tsp ground turmeric

  • salt

  • 225 g/8 oz canned tomatoes

  • 300 ml/1/2 pt/1 1/4 cups water

Garnish:

  • 2.5 ml/1/2 tsp garam masala

  • 15ml/ 1 tbsp chopped fresh coriander ( cilantro)

  • 1 small green chili, chopped

Method:

  1. Blend the lemon juice, garam masala, chili, garlic, ginger, onion and salt to a smooth paste in a blender or food processor. Rub the mixture over the fish and leave to marinate for 1 hour.

  2. Dip the marinated fish in the egg then roll in breadcrumbs. Heat half the oil and fry the fish pieces until golden brown on the underside. Add the remaining oil, turn the fish over and fry for 7 minutes until golden brown. Place on a serving dish.

  3. Make the sauce while the fish is cooking. Blend the garlic ginger and onion to a smooth paste in a blended or food processor. Heat the oil in a heavy based pan and fry the mustard seeds until they start crackling.

  4. Add the onion and whole spices and fry until golden brown. Add the blended paste and fry for 2 minutes. Add the poppy seeds and fry for 2 minutes. Add the coconut and fry until golden brown. Stir in the ground spices and salt then the tomatoes and cook until all the liquid has been absorbed and the oil appears on the surface.

  5. Add one-third of the water and cook until all the water has been absorbed. Add the remaining water, bring to the boil then simmer over a low heat for 3 minutes. Pour the hot sauce over the fish, sprinkle with the garnish ingredients and serve hot with plain rice, chapattis raita and okra.