Poo nudged me yesterday to say this blog was slowly dying. Not as dramatic, but yes, she did say that she missed seeing newer posts. I wonder if she ever ventured into trying out any of the featured recipes here.
I have been meaning to add some fun stuff to this space and go beyond recipes. But just don’t have enough time. Oh, who am I kidding? I have all the time in the world, have just been procrastinating. And before this post turns into a personal rant, here goes my favouritest fish recipe. This one originates from my paternal grandmom- she insisted my mum learnt this recipe and cooked it for her whenever she came visiting. now the recipe is handed down to me.
Ready?
we’ll need -
- 3-5 medium pieces of white fish- Rohu/katla/or any firm white fish fillet
- 1 BIG tomato – grated (yes grated or pureed. tastes best when freshly pureed)
- 11/2 tsp Jeera powder
- 1 1/2tbsp – garlic –crushed (u need a little more than usual)
- 1 –2 tsp red chilli powder – as per your taste
- 1/2 tsp – Turmeric
- salt to taste
- 1/2 cup water
- Coriander leaves for garnish
- Oil- 4 tbsp
Method:
Rub, salt and turmeric to the fish and keep aside for 10 minutes.
In a small bowl, mix the tomato puree, garlic, jeera powder and salt. Mix it well and set aside.
In a pan heat oil, and shallow fry the fish. Take them out when they turn light brown on both sides. Set aside .Do not fry it too crisp.
Add the tomato mixture to the remaining oil in the pan. on medium flame cook it, till oil separates. Add the fried fish to this and coat the fish with the masala. Now add water. Cover with lid and simmer for 5 minutes. Add chopped coriander. Serve with hot steamed rice.
Its a very very simple recipe, which can be made in parties too. I guarantee you at least 5 compliments when u serve this!
Hot tips: DO NOT add dhania powder and ginger. It changes the taste. For more masala, double the tomato puree , jeera and garlic. Do not add too much water to the gravy. Follow this recipe to the t. :)
