Ingredients
- 2
medium sized white pomfret cut into ring pieces
- 2 tsp
turmeric powder
- 2 tsp
chilli powder or as per your taste
- Salt
as per taste
- Mustard
oil
- Juice
of 1/2 lemon
- 1
tbsp ginger garlic paste
- 2
medium tomatoes cut into medium pieces
- 1
tbsp onion paste
- 1 tsp
roasted cumin powder
- 1 tsp
roasted coriander powder
- A
pinch of home made garam masala
- 1 tsp
powdered dried fenugreek leaf
Process
- Add 1
tsp turmeric powder, salt and lemon juice to the fish and keep aside of 15
minutes.
- In a
sauce pan, boil the tomatoes and grind it to a paste.
- Shallow
fry the fish in mustard oil until 75% done.
- In
the sauce pan, add the tomato paste, 1 tsp turmeric powder, chilli, cumin
and coriander powder, ginger garlic and onion paste. Add 1-2 tsp of
mustard oil to this. Adjust salt and chilliness as per your taste.
- Saute
this masala until well cooked. Add the fenugreek powder and mix well.
- Add
the fish and a cup of water to cover the fish in the masala.
- Cover
the pan and let it be on medium heat for another 15 minutes.
- There
should not be too much of water left behind and the gravy should be thick
enough to coat the fish.
- Serve
hot.
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