Yummy nonveg dish.
Ingredients:
• 800 gms White-Fleshed Fish
• 1/2 tsp Ground Turmeric
• 1/2 tsp Salt
• 2/3 Mustard Oil
• 1 tbsp Grounded Coriander Seeds
• 1 tsp Grounded Cumin Seeds
• 1 1/2 tsp Ginger (finely grated)
• 1/2 tsp Red Chili Powder
• 1/2 tsp Salt
• 1/4 tsp Kalonji
• 4 Dried Whole Red Chillies
• 2 Bay Leaves
• 1 large Onion (peeled and chopped)
• 3 Whole Green Chillies |
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| How to make Fish Fry: |
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Cut the fillets in about 4cm size. |
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Rub the fish with turmeric and salt and set aside for 10-15 minutes. |
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Heat the oil in a non-stick frying pan over a medium flame. |
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Put in the fish pieces and brown lightly on all sides. |
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Gently lift the fish out of the oil and put it on a plate. Turn off the heat. |
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Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl. |
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Add 3 tbsp of water and mix. |
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Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame. |
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Now add kalonji and after a few seconds later, put in the red chillies. |
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As soon as they darken a bit, put in the bay leaves. |
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When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat. |
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Add the spice paste. Stir and fry it for about 1 minute. |
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Now put in the fish in a single layer in a pan with 1 cup of water. |
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Lay the green chillies over the fish. |
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Simmer over a medium heat for 2 minutes. |
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Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes. |
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Serve. |
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Published in: Cooking
Tags: Chili pepper • coriander • cumin • ginger • onion
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