Red Indian Fish Masala

This is from today's Thursday magazine and is the winning recipe posted by Namitha Elizabeth Thomas.

• Ready In: 2 hrs 45 mins
• Serves: 4

Ingredients

• 1  kg  hamour fillet or 1  kg  any fleshy  fish
• 3⁄4 kg onion
• 2  cloves garlic
• 2  tablespoons red chili powder
• 2  inches ginger
• 1⁄2 cup vinegar
•  salt
• 1  teaspoon ajinomoto
• 1  cup  boiled water
• 1  cup tomato sauce
•  oil, as needed
• 6  cloves garlic, peeled and sliced,to garnish
• 6  green chilies, sliced,to garnish
• 6  cashews, sliced,to garnish

Directions

1. Cut the fish into equal sized square pieces.
2. Grind 2 pods of garlic, ginger and chilli powder dissolved in vinegar to a fine paste.
3. Take half of this masala.
4. Add salt to taste and marinate the dish in this masala for an hour.
5. Shallow fry the fish.
6. Keep aside.
7. Heat oil in a pan.
8. Saute cashews, garlic and green chillies in the oil.
9. Keep aside.
10. Fry the finely cut onions till golden brown.
11. Add the rest of the masala.
12. Fry till the oil leaves the sides of the pan.
13. Add tomato sauce and ajinomoto.
14. When the mixture boils, add the shallow fried fish.
15. Cover the pan.
16. Cook for 5 minutes.
17. Add a cup of boiled water.
18. Boil for 10 minutes.
19. Garnish with freshly cut corriander leaves, sauteed cashews, green chillies and garlic.
20. Serve hot with naan or chappati.