500 gm: Fish (of your choice), cut into 2 ½ cm/1" thick
slices, diagonally
1 tsp: Turmeric
½ tsp: Salt or to taste
Grind Together
1 ½ cup: Onion, roughly chopped
1 tsp: Garlic, chopped
2 tsp: Ginger, chopped
2-3: Dried red pepper
½ tsp: Turmeric
1 tsp: Salt or to taste
To Proceed
½ cup: Mustard oil
1 tsp: Onion seeds
¼ tsp: Cinnamon, broken in small pieces
Coriander leaves for garnish
4 pcs: Cloves
4 pcs: Green cardamoms
1-2: Bay leaf
2-3: Green chillies, slit lengthwise
3 cup: Water
Method
Wash the fish and apply the ½ tsp salt and 1 tsp turmeric over all the pieces.
Heat the oil in a heavy based saucepan, and fry fish slices in it, first on one side, then the other, over high heat, till a golden colour.
Lift the fish out of the oil, and keep aside.
In the same oil, add the onion seeds, cinnamon, cloves, cardamom and bay leaf, stir fry 2-3 times, and add the ground paste.
Sauté till fat separates then add the green chillies and stir fry a few times. 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).
