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Ingredients (Measurement Conversion Calculator) Coriander leaves - few
Katla fish - 800 gm
Onion - 2, big
Garlic - 16 cloves
Nut crumbs - 1/2 cup
Turmeric powder - 1 teaspoon
Black pepper - 1/2 teaspoon
Salt - to tast
Red chilli powder - 1 teaspoon
Flour - 2 1/2 Tablespoons
Oil - 150 gm
Lemon juice - 2 1/2 teaspoons
Tomato - 250 gm
Directions
Slice the fish into big pieces, wash them and pat them dry. Marinate the fish pieces with salt and lemon juice. Make a paste of the onion and garlic. Heat oil in a pan, and fry the paste of onion and garlic until golden brown. Add turmeric powder, 1 cup of water, salt, red chilli powder and chopped tomato to the contents. Stir constantly until the oil separates. Add 2 cups of water and the nut crumbs and cook until the gravy thickens. Remove the pan from heat. Coat the fish pieces with flour and deep fry. Add the fishes to the gravy, and garnish with black pepper and coriander leaves. Serve hot with any Indian rice or bread item.
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Non-vegetarian dish, Served as main course, a north-Indian delicacy
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