Ingredients
- Tilapia
Fish fillet - 8 (Cut into 1 inch by 1/2 inch pieces) [You can use any
other fillet as well]
- Ginger
- 1.5 inch finely chopped
- Garlic
- 10 cloves finely chopped
- Onion
- 2 medium finely chopped
- Green
Chillies - 4 finely chopped
- Turmeric
- 3 tsp
- Chilli
Powder - 2 tsp
- Cumin
powder - 2 tsp
- Coriander
powder - 2 tsp
- Tomato
- 3 medium finely chopped
- Vegetable
Oil - 75 ml
- Salt
to taste
- Corn
flour powder - 3 tbsp
Process
- Wash
the tilapia pieces and mix well with a little salt, 1.5 tsp turmeric
powder and corn flour powder. Rest aside for 30 minutes.
- Heat
a pan and add 25 ml vegetable oil and heat it.
- Add
the tilapia pieces and gently fry them on both sides for 2-3 minutes on
each side.
- Place
the fried fish on a tissue paper.
- Heat
a pan and add the rest of the oil. Add onions, green chillies and fry them
until golden brown.
- Add
the ginger and garlic and fry them for 10 mins on medium heat
- Add
the turmeric, chilli, cumin and coriander powder and a little water and
fry them until some of the masala stick to the bottom of the pan.
- Add
the tomatoes and mix the masala well with the tomatoes.
- Let
the masala be cooked for another 10 minutes. It will have a nice roasted
color and oil will separate out.
- Add a
cup of water and salt as per taste. Cook for another 5 minutes.
- Now
add the fish gently and do not stir much. The fish will break.
- Add
water if needed and let the fish now cook for another 10 minutes.
- Occasionally
stir the curry so nothing is stuck to the bottom and fish is well covered
with all the masalas.
- Check
for the consistency of the gravy and when you see the gravy as thickened,
remove the pan from the heat.
- Serve
hot with homemade rotis or white rice with dahi baigana.
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