Ingredients

– 2 Lb Fish
– 1 Tsp Turmeric powder
– 3 Tbsp Red Chili Powder
– 4 Sliced Green Chili
– 1 Tsp Cumin Seeds
– 2 Tbsp Yogurt
–  To Taste Salt
– 1 Large chopped Onion
– 0.5 Inch piece Ginger
– 1 Tsp Coriander Seeds
– 2 Tsp Cumin Seed Powder
– 12 Whole Whole Red Chili
– 1 Tsp (optional) Sugar
– 3  Bay Leaf
– 2 Pods (chopped) Garlic
– 0.5 Cup Cooking Oil
Conversion Chart

Instructions

1. Take fresh grass carp, white sea bass or halibut fish. Cut into 3/4 inch steaks. Wash thoroughly. Rub one tea spoon each of salt and turmeric powder all over the pieces.

2. Grind to a fine paste coriander & cumin seeds, red chili and ginger adding little water in an electric grinder.

3. Heat 1/2 cup oil and fry the fish pieces. Ensure that the oil is very hot before adding fish other wise fish pieces can stick. Turn each piece and fry till brown. Remove the fish pieces.

4. In the same oil add cumin seeds and bay leaf and when splutters add finely chopped onion and garlic and fry to light brown. Add the ground spices, green chili and cook for three minutes. Add two table-spoon of yogurt/curd and fry till starts to stick to the pan. Stir occasionally.

5. Add the fish pieces and turn over. Add three cups of water and bring to boil. Add salt and sugar and check for seasoning. Reduce heat and simmer for at least ten minutes till gravy becomes thick.

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