INGREDIENTS
Fish cut into slices or Cubes- use 1/2kg fish
(best fish for this recipe is Rohu and Katla)
Potato raw - Use 2 medium sized
Mustard Oil for Deep frying
For Marinade
Turmeric powder -1/2 tsp
Red chilly powder - 1 tsp
Salt
Mustard oil - 1tsp
For Gravy
Mustard oil - 4 tbsp
Kalonji or onion seeds
Onion chopped - use 2 peeled onions
Tomato chopped - use 2 whole
Ginger garlic paste - 1 tbsp
Green chilli chopped - use 2 -3 chillies
Green chilli slit into half - use 3-4 chillies
Turmeric powder - 1 tsp
Salt to taste
Water - 500 ml or as required for gravy
Roasted Cumin and grounded - 1/2 tsp
METHOD
Marinate the fish with salt, turmeric powder, chilly powder and mustard oil. Deep fry the fish in Mustard oil and keep aside.
Peel the potatoes and cut into wedges. Deep fry the potatoes till half done and keep aside.
Now for the preparation of gravy heat a kadai or deep pan. Add mustard oil. Heat till smoking point. Add kalonji or onion seeds and let it crackle. Add chopped onion and tomato and sauté till light brown. Add chopped green chillies and ginger garlic paste. Sauté for a minute and add salt and turmeric powder. Cook for a minute more. Add the slit green chillies and some water. Add the fried potato wedges and cook for 10 minutes approximately till the gravy is thick enough. Add the fried fish gently to the gravy. Cook for 5 minutes more on slow flame.
Once the fish is ready sprinkle little roasted cumin powder on the dish and serve hot.
