What did I use:
- 6 pieces of Rohu fish
- 1 large sized onion
- 5-6 green chillies
- 3/4 cup of yogurt
- 1 of ginger paste
- 1 tsp of garlic paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala powder
- 1 tsp chilli powder
- Salt to taste
- 1 tsp kasuri methi
- 1/2 tsp fenugreek seeds or methi seeds
- Mustard oil for cooking
How did I cook:
1) Rub turmeric powder and salt on
the fish pieces. Deep fry them. (Please note when the oil becomes smoking
hot, only then slide in the fish pieces, else the fishes would stick to the
bottom of the pan.)
2) In a blender, make a paste out
of green chillies and onion.
3) Heat oil in a frying pan. (You
may use the same oil used for frying fishes, but then be careful that the
fishes are fried on medium to low flame throughout or else
fishes fried on high flame might burn the oil and the curry cooked in
burnt oil will taste bitter.)
4) When oil turns piping hot,
add methi seeds and before it sputters too much, add the onion & green
chilli paste. (Don't let methi seeds burn else the curry would taste
pungent.)
5) Caramelize the onion and then
add ginger-garlic paste, turmeric powder, cumin powder, red chilli powder &
coriander powder. Sauté for 2 minutes till spices blend into each other. (If
the mixture turns dry, add few tablespoons of water to keep the moist in and
sauté.)
6) Add salt and yogurt. (Be
careful that the yogurt is whipped well with no lumps remaining before pouring
into the curry.) Simmer on medium heat. You may add water at this stage as
per your requirement and let the gravy come to a boil.
7) Toss in the fried fish pieces.
Sprinkle garam masala powder on top and also kasuri methi. Cook covered on
medium heat for 2 minutes more.
8) Serve hot with rice.
