Big Cat went to Pualu Rompin for fishing and came back home with a back full of fresh Tenggiri. When i say bag full means, it really was a bag full. Not joking.
If you might be curious about how fresh the fish looked when it was cut, some photos below to please your eyes.
Marination of the Fish
- Dill (powdered)
- 5 tbsp Red Chilli Powder (Baba)
- 2 tbsp Tumeric Powder (Baba)
- 1 tbsp grinded ginger garlic paste
- 1 tbsp Fish Masala (Malabar)
- 1 tbsp Meat powder (Baba)
Trick is to keep aside for at least 30mins.
For the sambal
- About 6 onions diced (if you use shallots instead of normal onions, it will be tastier)
- 1 lemongrass bruised
- 1 tbsp Ginger Garlic Paste (to take away the fishy smell)
- 5 tomatoes diced
- 1 tbsp yogurt (Alvas
- Meat Masala (less than a tble spoon)
- 2 tbsp Fish Masala
- 2 big spoons grinded chilli
- Grinded almond powder (optional) – this makes your gravy thick
- Few mint leaves chopped
- Coriander leaves chopped
For the rice
- 1 cup basmathi rice (Indus Valley)
- 1.5 cup of water
- Coriander chopped (optional)
- Fry the fish and set it aside. I fried it just nice and not crispy because i do not like my fish hard.
- Take 1 cup of rice and soak it in the water for about 20 mins. Once the rice has been soaked well, wash it and put it in the rice cooker to cook. Add in salt. I added chopped coriander to my rice to give additonal flavour.
- In a pot pour oil, throw in clove, cinnamon stick and cardomom and let them saute in the oil for about a minute. Soon after throw in the onions and lemongrass. The onions need to be fried well. In between this, put in the ginger garlic paste. This will give the aroma for the sambal.
- Once the onions & ginger garlic paste have been sauted well, throw in the grinded chilli. Let it cook for about 5 mins and then you throw in all the masalas (Fish & Meat) andthe grinded almond.
- Mix the above well and add water if needed. while adding water, add in salt and mix it well. Add in the yoghurt and let the mixture cook for about 10 to 15 mins.
- Once the sambal has simmered well, throw in the mint leaves and a bit of coriander and let it cook a while more.
- When you smell the aroma of the sambal coming, put in the fried fish. Throw in the remaining coriander leaves.
- Close the lid and let it cook for about 10 mins.
I fried some spinach as a side to go with the fish sambal.
And this is what you get….
Big cat’s verdict was 10/10 for this dish. Rarely do i get such good grading from him 🙂