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Ingredients (Measurement Conversion Calculator) Red chilli powder - 1 teaspoon
Tomato - 230 gm
Cumin powder - 1 teaspoon
Oil - 1/2 cup
Turmeric - 1 teaspoon
Rohu/Katla fish - 800 gm
Salt - to taste
Cornflour - 1 teaspoo
Ginger - 7 small pieces
Onion - 175 gm
Garlic - 21 cloves
Coriander powder - 1 teaspoon
Directions
Marinate the pieces of fish with turmeric powder and salt. Shallow fry the pieces of fish and let the extra oil drain using a kitchen towel. Make a paste of onion and garlic. Make a paste of ginger separately. Heat oil in a pan and fry the onion and garlic paste. Add turmeric powder, red chilli powder, salt, chopped tomato and 1 cup of water to the pan. Stir constantly. When the gravy will dry up, add 3 cups of water to it and mix it thoroughly. Add the fried pieces of fish to the contents of the pan. Do not cover the pan, just let the fish cook at low heat. When the fishes are fully done, you may add cornflour to the gravy to make it thicker. Leave for 2/3 minutes at low heat before serving. Serve hot with plain rice.
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Non-vegetarian dish, Served as main course
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