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Ingredients (Measurement Conversion Calculator) Garlic - 16 cloves
Salt - to taste
Cloves - 6
Oil - 150 gm
Bay leaves - 3
Plain yoghurt - 250 gm
Red chilli powder - 2 teaspoons
Rohu fish - 550 gm
Coriander powder - 3 teaspoons
Coriander leaves - fe
Turmeric powder - 1 teaspoon
Ginger - 1 piece (2 inch)
Onion - 3
Directions
Heat water in a pan, add bay leaves, cardamom and the fish pieces to water. When the fish pieces are tender, take them out and leave the fish stock aside. Remove the fish bones and blend the fish pieces into a smooth paste. Make a paste of onion, garlic and ginger. Mix turmeric powder, chilli powder, other spices and yoghurt with it. Heat oil in a pan and fry the fish paste for a while. Add the spice mixture to the fish paste and stir constantly to prevent sticking. Add the fish stock to the contents of the pan and cook until it dries up. Garnish with fresh coriander leaves. Serve hot with plain rice.
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Non-vegetarian dish, Served as main course
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