Hello foodies, how have you been? I must say sorry for disappearing again. I missed writing and sharing the recipes I tried all the while. Yes, not writing does not mean I was not cooking either. Today, I am going to share a fish recipe my aunt cooked when she visited me last year. It’s easy, tasty and something you can cook both for a family dinner or to impress your guests.
De-boning is the only thing you need to take care when you are cooking this dish. A single bone in the plate will be a disaster. So, I don’t prefer river fish for this one and, instead, go for pomfret, seer or the like.
Here goes the recipe.
Fish of your choice: 500g
Onions: 2, big
Tomatoes: 2, medium
Green chillies: 3-4
Chopped coriander leaves: 2 tablespoons
Mustard seed: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Red chilli powder: 1/2 teaspoon
Cumin powder: 1/2 teaspoon
Dry coriander powder: 1/2 teaspoon
Amchur (dry mango) powder: 1 teaspoon
Garam masala powder: 1/2 teaspoon
Ginger-garlic paste: 1 tablespoon
Oil: 2 tablespoons
Salt: To taste
Preparation: Steam/boil the fish, de-bone and mash it (does not have to be very finely mashed) and keep aside. Finely chop the onions, tomatoes and chillies. Heat oil in a pan. Put the mustard seed and wait for it to splutter. Cook the onions till transparent. Add tomatoes, chillies and the ginger-garlic paste and cook till the tomatoes are soft. Now add the dry masalas and saute for 2 minutes, or till the oil separates, before adding the fish and salt. Cook for 2 more minutes, stirring nicely so that the fish and the onion-tomato paste is evenly mixed. Once done, sprinkle fresh coriander leaves and serve hot with chapatis/parathas or any bread of your choice.
Last words: You can add a little sugar to the oil, before putting the mustard seed, to give it a rich red colour, or later to balance out the taste.