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500 gm Fish (of your choice), cut into 1" thick slices, diagonally
1 teaspoon Turmeric Powder
1/2 teaspoon Salt or to taste
1.5 cup Onion, roughly chopped
1 teaspoon Garlic, chopped
2 teaspoons Ginger, chopped
2-3 dried Red Pepper
1 teaspoon Salt or to taste
1/2 teaspoon Turmeric Powder
1/2 cup Mustard Oil
1 teaspoon Cumin seeds
1/4 teaspoon Cinnamon, broken in small pieces
4 cloves
4 green Cardamoms
1 Bay leaf
2 green Chillies, slit lengthwise
3 cups Water
Coriander leaves for garnish
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Wash the fish and marinate all the pieces with 1/2 teaspoon salt and 1 teaspoon turmeric powder. Leave aside for at least 30 minutes. Grind together 1. 5 cup chopped onion, 1 teaspoon chopped garlic, 2 teaspoons chopped ginger, 2-3 dried red pepper, 1 teaspoon salt, and 1/2 teaspoon turmeric powder. Heat the oil in a kadhai or a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over medium heat, till they turn golden in colour. Take care not to make the pieces too crisp. Remove fish from oil and place on a kitchen towel to drain the excess oil. Keep them aside. In the same oil, add the cumin seeds, cinnamon, cloves, cardamom and bay leaf, and stir fry for 2-3 minutes. Add the ground paste. Saute till the fat separates, then add the green chillies and stir fry for few minutes. Add the water and bring to a boil and then simmer for about 15 minutes, uncovered. Add the fish just before serving, bring to a boil (by which time the fish should be cooked through, otherwise simmer till done), and serve hot garnished with the coriander leaves. Served hot with hot basmati rice.
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