Fish Papaas with Sauteed Masala
Dive into a burst of bold, aromatic flavors with this irresistible Fish Papaas with Sauteed Masala recipe! This Indian-inspired dish features perfectly marinated and pan-fried fish fillets, gently simmered in a rich, spiced masala gravy infused with curry leaves, turmeric, and garam masala. With the sweetness of caramelized onions, the tang of fresh tomatoes, and a zesty finish of lemon juice, this hearty, gluten-free recipe pairs beautifully with steamed rice or warm flatbread. Ready in under an hour, this flavorful creation highlights the magic of sautéed spices, making it a must-try for seafood lovers craving a wholesome, vibrant meal.
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Recipe Information
Ingredients
- 500 grams Fish fillets (e.g., snapper, tilapia, or cod)
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 4 tablespoons Vegetable oil
- 2 medium Onions, finely sliced
- 3 medium Tomatoes, finely chopped
- 2 teaspoons Ginger-garlic paste
- 2 pieces Green chilies, slit lengthwise
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 8 leaves Curry leaves
- 3 tablespoons Fresh cilantro, chopped
- 1 cup Water
- 1 tablespoon Lemon juice
Instructions
Rinse and pat dry the fish fillets. Marinate them with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Set aside for 15 minutes.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Fry the fish fillets until they are golden brown on both sides. Remove the fish and set aside.
In the same pan, add the remaining 2 tablespoons of oil. Add the curry leaves and sauté for 30 seconds until aromatic.
Add the sliced onions and sauté until they turn golden brown, about 7-8 minutes.
Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and the oil begins to separate, around 5-7 minutes.
Lower the heat and add the coriander powder, cumin powder, red chili powder, and the remaining turmeric powder. Stir well to combine.
Add the slit green chilies and 1 cup of water. Let the sauce simmer for 5 minutes to allow the flavors to meld.
Gently place the fried fish fillets into the pan. Spoon the sauce over the fish and let it cook for another 5 minutes on low heat.
Sprinkle garam masala and drizzle lemon juice over the dish. Mix gently to avoid breaking the fish.
Garnish with freshly chopped cilantro and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 3897 mg | 169% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 20.9 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 297 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3104 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
