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