
Ingredients:
• Hilsa – 4 pieces, with the bone in (can use Rohu or River Trout also)
• Green chillies -4
• Coriander leaves – 2-3 sprigs
• Kalounji (onion seeds) -1/2 tsp
• Turmeric – 2 tsp
• Oil – 3 tbsp
• Salt to Taste
Method:
- Coat the fish with turmeric and salt, keep aside for a few minutes.
- Take 2 tbsp oil in a non stick frying pan, heat the oil to medium. Fry the fish pieces till they are a bit golden.
- Take the fish out and keep aside.
- Make a paste of 2 green chillies and 2-3 sprigs of coriander using some water. Keep aside.
- In a wok/karhai or a deep dish put 1 tbsp of oil.
- After it is hot add the onion seeds.
- Once they crackle, add 1/2 tsp of turmeric mixed with 1.5 cups of water and salt. Cover.
- Once the water is boiling, add the pieces of fried fish.
- Cook for 6-7 minutes on low to medium heat till the fish is done.
- Take care to not over cook the fish.
- Once the fish is done, add the coriander and green chilli mixture.
- At this point take the fish off the fire.
- Add a couple of slit green chillies and 2-3 leaves of coriander leaves (no stems) for garnish.
- Let the curry stand for 4-5 minutes and serve with boiled rice.
Recipe courtesy of Sify Bawarchi