| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Greek |
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 1 |
|
Pomfret; cleaned and cut |
|
|
; into pieces (900 g) |
| 1 |
ts |
Turmeric powder; (5 g) |
| 2 |
ts |
Salt; (10 g) |
|
|
Oil for frying |
| 1/2 |
ts |
Fenugreek seeds; (2 g) |
| 1/2 |
ts |
Cumin seeds; (2 g) |
| 4 |
|
Bay leaves |
| 1 |
c |
Onions; chopped fine (200 |
|
|
; g) |
| 4 |
ts |
Ginger-garlic paste; (20 g) |
| 1/2 |
c |
Tomatoes; chopped fine (100 |
|
|
; g) |
| 2 |
ts |
Green chillies; sliced (10 g) |
| 3/4 |
ts |
Chilli powder; (4 g) |
| 1 1/4 |
ts |
Coriander powder; (6 g) |
| 500 |
ml |
Water |
| 5 |
g |
Coriander leaves; chopped |
INSTRUCTIONS
APPLY half of the turmeric powder and salt to the fish pieces and keep
aside. Heat oil in a pan and shallow fry the fish on both sides till
three-fourths done. Remove from oil and keep aside. Add fenugreek seeds and
cumin seeds to the same oil and saut. till they crackle. Add bay leaves and
onions. Stir-fry on medium heat till golden brown. Add the ginger-garlic
paste and saut. for a minute. Add tomatoes and simmer till the oil floats
on top. Add green chillies, the remaining salt, chilli powder and coriander
powder. Cook on a low heat for two to three minutes. Increase the heat. Add
water and bring to a boil. Add the fish pieces and simmer. Cover and cook
for 10 to 15 minutes, till the fish is done and the gravy is thick. Remove
from heat onto a serving dish and serve hot, garnished with chopped
coriander leaves.
Converted by MC_Buster.
NOTES : Mustard flavoured Bengali fish curry
Converted by MM_Buster v2.0l.
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