INGREDIENT:500 gms Rohu or katla fish.
1 Large onion(grated).
10 gms ginger(grated).
3 Green Chillis(Finely chopped).
2 medium size tomatoes(chopped).
2 medium size tomatoes(chopped).
Turmeric powder.Coriander powder.
Cumin powder.Red chilli powder.
Salt.
1 teaspoon Cumin.
Oil.
10 gms Coriander leaves.
METHOD:
1. Wash and cut the fish into thin pieces. Mix turmeric powder and salt. Heat oil in a pan and fry the fish pieces golden yellow.
2.Heat oil in a pan. Add whole cumin. when the cumin becomes brown add grated onion, ginger and green chillis. Fry until the masala becomes golden brown. Add 1 teaspoon turmeric powder, 1 tespoon Coriander powder, 1 teaspoon cumin powder, a teaspoon red chilli powder, 1 teaspoon salt and a pinch of sugar. Fry the masala with continous stirring until the oil get seperated from it.
3. Add chopped tomato and cook for 3 to 4 minutes. Add 1 cup of water for gravy. cover the lid and keep it in medium flame for about 5 minutes.Put the fried fish pieces and cover the lid and let it cook for another 5 minutes.
4.Grind a bunch of coriander leaves into paste. Add this paste to the fish gravy keept it covered for 3 to 4 minutes in low flame.
Garnish with coriander leaves and serve hot with plain rice.
METHOD:
1. Wash and cut the fish into thin pieces. Mix turmeric powder and salt. Heat oil in a pan and fry the fish pieces golden yellow.
2.Heat oil in a pan. Add whole cumin. when the cumin becomes brown add grated onion, ginger and green chillis. Fry until the masala becomes golden brown. Add 1 teaspoon turmeric powder, 1 tespoon Coriander powder, 1 teaspoon cumin powder, a teaspoon red chilli powder, 1 teaspoon salt and a pinch of sugar. Fry the masala with continous stirring until the oil get seperated from it.
3. Add chopped tomato and cook for 3 to 4 minutes. Add 1 cup of water for gravy. cover the lid and keep it in medium flame for about 5 minutes.Put the fried fish pieces and cover the lid and let it cook for another 5 minutes.
4.Grind a bunch of coriander leaves into paste. Add this paste to the fish gravy keept it covered for 3 to 4 minutes in low flame.
Garnish with coriander leaves and serve hot with plain rice.
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