Ingredients:

• Fish (Rohu) cut into 2″ long (0.5″ thick) pieces- 1/2 Kg
• Onion- 1 big (paste)
• Garlic- paste of about 10-12 Cloves
• Ginger- paste of 2″ long piece
• Black Pepper- 10-12 full
• Bay leaves- 2 medium sized
• chillies, slit – 3-4 green
• Coriander leaves, finely chopped- 1 cup
• Vinegar- 2-3 tsp
• Salt- 1.5 tsp (or to taste)

Method:

1. Add all the pastes, salt, and vinegar and marinade the fish for at least an hour.
2. Add 2 tbsp oil (any kind) to a nonstick (preferable) cooking-ware and heat.
3. Add the pepper, bay leaf, and green chillies to the heated oil.
4. Add the marinated fish along with the pastes (used for marinating) into the oil. Do not put the pieces of fish one over the other. Take care to lay them separately.
5. Simmer the fire and cover.
6. Wait for 5 minutes and turn the fish. Cover till the fish turns reddish brown and the juices dry.
7. Garnish with finely chopped coriander and cover for five minutes. Serve with hot basmati rice.

Recipe courtesy of Sumedha