Fish Padda - Pickled gravy fish

 I trawl the net for interesting recipes all the time.  I liked this one by Maya Gomez because it looked so red and beautiful. Yet on reading her notes I knew it was not going to be hot.  It would be a little hot and tangy and would go perfectly with the yogurt rice I was planning on making today.  Sundays are lazy days with simple lunches because we are all thinking of getting organised for work the next day.

I had some previously marinated fish in the fridge that I used - so my job in the kitchen was quick.

This is very similar to a fish pickle recipe that I know and have to make again at some point, except this can convert to a gravy with the addition of some water.  Today we just used it with the thick gravy - tangy and hot against the creaminess of the yogurt rice.  Threw in some peanuts for texture and voila' - a perfectly lazy Sunday lunch!

Ingredients:

300 gms firm fleshed fish – I have used Spanish Mackerel

Marinade:

1 tablespoon ginger garlic paste

1 teaspoon chilli powder

½ teaspoon turmeric powder

Salt to taste

A few drops of water

Marinate fish and keep it ready for frying.

To grind to a coarse paste:

8 cloves garlic – roughly chopped

½ teaspoon cumin seeds

5-6 seeds fenugreek

½ teaspoon turmeric powder

1 heaped teaspoon black mustard seeds

1 teaspoon size tamarind piece

8 to 10 de-seeded red chilli skins, soaked in hot water

(Tear dry red chillies in half and shake seeds out)

Other ingredients:

3- 4 tablespoons vinegar

4-5 tablespoons oil

Salt to taste

Method:

Using ingredients to marinade, marinate the fish.  Leave in the fridge for 30 minutes or overnight if possible.

In a wide bottomed saucepan, heat oil.  Shallow fry the fish and set aside.

Using the same oil, cook the ground spices and add salt and vinegar to taste until the oil goes a fiery red and floats on the top.  Do not add all the vinegar at once, taste as you go and add as needed.  Add cooked fish and mix well.  Cook for a few more minutes till the fish is coated with the spice mix.

Serve hot or cold with rice, roti or chappati.  I have served with yogurt rice:

http://kitchenanugraha.blogspot.com/search?q=yogurt+rice