Paddlefish Masala
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It’s funny how some cuisines are so intimidating the thought of even approaching them in the kitchen activates immediate doubt and a little anxiety. I have a pretty long “intimidation” list, and it is always growing. It seems every time I visit somewhere new, read a book, or even watch a movie, I learn about a new style of cooking from an unfamiliar region of the world and need to add it to the list.
Learning about new cuisines is the fun part. A particular dish or a single cooking method can illustrate a lot about the culture, history, and traditions of its originating region. For example, the paddlefish masala recipe I am sharing features a blend of spices found mostly in India. On the surface, the dish is a taste-bud-pleasing mixture of those spices, including garam masala, turmeric, coriander, and cumin. However, if you start exploring the history of this tomato-based gravy, you find a 3,000-year-old story beginning with Ayurvedic medicine. The dish wasn’t developed just for taste or sustenance, but also for its healing qualities, such as aiding in digestion.
While diving deeper into the research is the fun part, actually putting those findings into practice in the kitchen is the intimidating part. Recipes lay out step-by-step instructions for executing techniques and utilizing ingredients, but reading or even seeing something is very different from actually doing it. With this masala recipe, creating the gravy requires slowly drying out a tomato and onion puree. The complete removal of the liquid results in a concentrated tomato paste that is then caramelized into a savory, umami base for blending with the spices and seafood broth. This simple-sounding but critical step is the difference between creating a true masala flavor profile versus a stewed tomato soup. And that slow, dehydrating fry is exactly where my self-doubt sets in.
Before I have even turned the burner on, I am already mentally mapping out every possible wrong direction this recipe could head and every mistake I might make. It’s a given I will let the oil start to smoke, burning the onion and tomato puree. Or, I won’t let the oil get hot enough, causing the puree to just sweat without any dehydration happening at all. The spice mixture, and for that matter the ratio, will be wrong. The paddlefish will definitely be undercooked—or it will definitely be overcooked. This dish is absolutely going to turn out like tomato fish soup.
The only advice I can give, which is the same thing I tell myself, is to just dive in. Sometimes things turn out amazing, just like this paddlefish masala dish did. Sometimes the entire dish becomes a true learning experience, and that’s great too. Either way, everything is going to be fine. Probably.
Paddlefish Masala
Cook Time: 30 minutes
Servings: 4 servings
Also Works With: burbot, catfish, snapper, halibut, other firm-white fish
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Paddlefish Masala
4
servings30
minutes30
minutesKeep the screen of your device on
Ingredients
2 lbs paddlefish filet (cut into 1” chunks, skin and grey fat removed)
4 whole tomatoes
2 medium onions
3 tablespoons cooking oil (avocado, canola, olive, or vegetable), divided
2 teaspoons salt, divided
2 teaspoons garlic powder, divided
2 teaspoons ground ginger
2 teaspoons coriander
2 teaspoons cumin, divided
2 teaspoons cayenne pepper, divided
1 teaspoon turmeric
3 teaspoons garam masala, divided
2 cups seafood stock
1 cup heavy cream
- Sides & Garnish
Steamed rice and naan bread
Sliced red onion, chopped cashews, and fresh cilantro
Preparation
- 1. Prep the Vegetables
- Add the four tomatoes to a food processor fitted with the metal S-blade. Process until they form a fine puree, then transfer to a bowl and set aside.
- Add the onions to the food processor. Process until they form a fine puree.
- 2. Build the Masala Base
- Heat 2 tablespoons of cooking oil in a Dutch oven or large, high-sided skillet over medium-high heat.
- Once the oil shimmers (but before it smokes), add the onion puree. Fry for about 5 minutes, stirring often, until the liquid cooks off. The onions should look dry but not browned.
- Pour the tomato puree into the onions. Cook for 15 to 20 minutes, stirring occasionally, until the moisture cooks off. The base is ready when it is thick, concentrated, and darkened in color.
- 3. Sear the Fish
- While the tomatoes cook, heat the remaining 1 tablespoon of cooking oil in a separate large skillet over medium heat.
- Season the paddlefish chunks with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon cayenne pepper, and 1 teaspoon garam masala.
- Add the fish to the skillet and lightly sear for 2 to 3 minutes to lock in the texture. Do not cook it through; it will finish in the sauce. Transfer the fish to a paper-towel-lined plate.
- 4. Season and Finish the Sauce
- Add the remaining spices to the thickened tomato-onion mixture: 1 teaspoon salt, 1 teaspoon garlic powder, 2 teaspoons ground ginger, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon cayenne pepper, 1 teaspoon turmeric, and 2 teaspoons garam masala.
- Cook and stir constantly for 2 to 3 minutes to toast the spices and further thicken the paste.
- Pour in the seafood stock, scraping up any browned bits from the bottom of the pot.
- Carefully slide the seared paddlefish chunks into the liquid. Simmer for 4 to 5 minutes until the fish is cooked through and tender.
- Reduce heat to low and slowly pour in the heavy cream, stirring continuously. Let the curry warm through for 2 to 3 minutes (do not boil).
- 5. Serve
- Plate the paddlefish masala over steamed rice or alongside warm naan bread.
- Garnish with thinly sliced red onions, chopped cashews, and fresh cilantro
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