Name: Red Snapper Roast recipe by Thefish Chain at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: Red Snapper (Slices) - 2 (Palm Size); Tomato - 2 (Big Size); Onion (Finely Sliced) - 2 (Big Size); Ginger-Garlic Paste - ½ Teaspoon; Red Chilli Powder - ½ Teaspoon; Turmeric Powder - ½ Teaspoon; Fish Fry Masala - 1 Teaspoon; Fennel Seed - Little; Green Chilli - 2 (Long Slits); Curry Leaves - 1 sprig; Coriander Leaves - 1 Sprig; Oil - As required; Sugar - A pinch; Salt - As required

Ingredients Serving: 2

Red Snapper (Slices) - 2 (Palm Size)
Tomato - 2 (Big Size)
Onion (Finely Sliced) - 2 (Big Size)
Ginger-Garlic Paste - ½ Teaspoon
Red Chilli Powder - ½ Teaspoon
Turmeric Powder - ½ Teaspoon
Fish Fry Masala - 1 Teaspoon
Fennel Seed - Little
Green Chilli - 2 (Long Slits)
Curry Leaves - 1 sprig
Coriander Leaves - 1 Sprig
Oil - As required
Sugar - A pinch
Salt - As required

Instructions

Clean the fish. Add red chilli powder, turmeric powder, fish fry masala and little salt to the fish and marinate for a while.
Boil the tomatoes and peel off the skin. Grind it and make a puree.
Heat up little oil in a pan. Fry the fish slices for 3 minutes each side.
Let the fish be only half-fried as it would be cooked again. Keep the half-fried fish aside.
Heat oil in a pan and add fennel seed and curry leaves.
Then add onion and sauté until it turns golden brown.
Sprinkle a small pinch of Sugar. Though it may not give the complete caramelized effect it will enhance the taste and bring out a glossy look.
Add green chillies and ginger-garlic paste. Cook till its raw smell is gone.
Now add the tomato puree and stir often till it’s done. Add salt according to taste.
Now take out half the quantity of masala.
Spread the masala in the pan evenly and place the half-fried fish slices on it. Cover the fish pieces with remaining masala which was taken out earlier.
Make sure the masala is not dry. A little olive oil can be sprinkled if required.
Cook the fish pieces for 3 minutes each side. Handle the fish pieces with care while turning it with the masala.
Sprinkle the chopped coriander leaves and serve hot.

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