Have already prepared two moussaks - a veg and non veg version, which have been already posted, wanted to try out one with fish giving it a twist... making it desi style.  It was a success and tasted delicious.

300 Grams Fish
1 Teaspoon Tandoori Masala
1/2 Teaspoon Red Chilly Powder
1 Tablespoon Lime Juice
1/2 Teaspoon Sea Salt

For the Sauce
1 Cup Thick Bechamel Sauce
1/2 Teaspoon Tandoori Masala
1/2 Teaspoon Chilly powder
1 Cup Milk

2 Large Potatoes
2 Long Black Aubergines / Brinjals
Cheeza Cheese As required
A few Sprigs of Coriander Leaves
A Pinch of Paprika
A Pinch of Mixed Herbs
A Teaspoon of Butter

I have use Khapi fish which has only one center bone, and its a very fleshy and tasty fish, do not know the name in English.

Marinate the fish in the given ingredients for 30 minutes in the refrigerator. 

 After 30 minutes steam then fish and dry all the moisture. When cooled, skin and de-bone the fish. Shred it in big chunks and keep aside

Slice the potatoes and immerse them in salt water for ten minutes. Drain the water and wash in fresh water then pat dry the potatoes with a kitchen towel.

Slice the aubergines and immerse them in salt water for ten minutes. Drain the water and wash it in fresh water, then pat dry the aubergines with a kitchen towel

In a big broad frying pan sprinkle a tablespoon of oil and fry the potatoes till golden on both sides.

Likewise fry the aubergines too till golden on both sides.

To prepare the sauce
In a pan add all the ingredients and whisk till smooth, then place it on low flame and cook , whisking continuously till it comes to a boil and thicken a little ( note the sauce should be pouring consistency)

To Assemble the Moussaka

Prepare a Pyrex baking dish with buttering it well.

Pour 2 to 3 tablespoons of sauce, then arrange a layer of potatoes

Place  the aubergines

Then a layer of fish

Then slices of cheese, Again pour 3 tablespoon of sauce

Continue the above layer again

Now first place the aubergine slices, then the

Potato slices,  then
 Fish chunks, Then sauce and

 cheese and dot it a spoon of butter

Sprinkle mixed herbs, paprika and garnish it with coriander leaves

Cover the dish with a foil and bake it in a preheated oven at 180 degrees for 35 to 45. After 30 minutes remove the foil and again bake till done. When done on the broil /grill element and let it brown for just 3 - 5 minute till brown spots appear on the top. 

 Cool and serve... enjoy this Tex Mex cuisine of the Mediterranean region in my own desi style.... this was yum and delicious. 

Have this with garlic bread or a bowl of soup and you are sated ...

This month, the theme for our Fish Friday Foodies is "fish baked in a dish," hosted by Sue of Palatable Pastime. Check out the rest of the Fish Friday Foodies' recipes, at end of this post.

Labels : Fish, Moussaka, Continental Cuisine, Fish Friday, Bechamel Sauce, Tandoori Masala
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.


  1. You created a wonderful dish! Love reading about your food and ingredients, even if I have to look up some of the terms =) I know I'd love this!!

  2. I love eggplant! That sounds lovely. P~

  3. Sounds like a fun twist on moussaka.

  4. This sounds delicious, love the flavors you used - and the eggplant with the fish!

  5. My goodness, there sure does look like there is a lot of flavor in this dish! Sounds wonderful!