The classic sweet and sour combination of onion and tomato makes the base for this quick fish kharra masala. Optional mustard seeds add pungent flavor and pair well with lemon juice, ginger and the smoldering heat of dried round red chiles. Use any kind of white fish you like and add more onion for more sweetness. Serve this bright and punchy dish with rice or roti, or by itself. For a saucier dish that’s more like a curry, stir in a half cup of water, fish stock or coconut milk after Step 2 and bring to a simmer.
Category: not set
Cuisine: not set
2 tablespoons ghee or neutral oil
1 teaspoon coriander seeds (optional)
1 teaspoon black mustard seeds (optional)
6 whole round red chiles preferably Dundicut
1 medium Spanish onion or white, finely chopped
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon kashmiri red chile powder
4 medium plum tomatoes chopped
1 teaspoon fine sea salt
1 1/2 pounds firm, skinless white fish, such as cod or haddock
Juice of 1 medium lemon about ¼ cup
2 chopped Thai green chiles
1 piece of ginger peeled and julienned
1 tablespoon chopped fresh cilantro
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