Ingredients:

• 200 g – fresh carp fish (or rohu fish)
• Alternatives – Sole fish fillets or tilapia fish
• 1/2 stem – fresh Ginger (make a paste using the food processor)
• 1 big – onion, finely julienned
• 1-2 – Tomatoes (diced)
• a few sprigs – Cilantro
• 1/2 tsp – haldi/turmeric (approximate)
• 2-3 – Green chillies
• oil to shallow fry
• salt – (approximate)

Method:

1. Wash the fish pieces and rub a little turmeric and salt on the pieces.
2. Keep for 10 minutes.
3. Heat a little oil in a non-stick wok or frying pan.
4. Wait till the oil is very hot, and fry the fish pieces a little (till they are light brown in colour).
5. Keep the fish pieces aside.
6. Then heat oil again.
7. Put in the ginger paste/grated ginger, green chillies, tomatoes, the onion pieces, and a little turmeric.
8. Stir fry for about 15 minutes over medium heat till the onions are cooked a little.
9. Keep stirring as you saute.
10. When the consistency is thick, add the fish pieces.
11. Stir everything together (be careful about not breaking the fish pieces), add salt.
12. Then add a little water (enough to cover the fish pieces) and the chopped cilantro.
13. Put the heat to high, and boil.
14. If you are using a pan with a lid, use the lid to cover the pan.
15. This will seal the flavours.
16. After 20 minutes turn off the heat.
17. Serve hot with basmati rice.

Recipe courtesy of Shyamolika