Ingredient:

  • Fish fillets Rohu or any other variety 1 kg
  • Red chilies 1 tbsp, powdered
  • Coriander 2 tbsp, powdered
  • Garam masala 1 tsp, powdered
  • Turmeric 1 tsp
  • Cloves 4
  • Fenugreek seeds 6
  • Curry patta 6
  • Ginger / garlic (Adrak / Lahsan) paste 1 tbsp
  • Green chilies 4
  • Fresh coriander 1 bunch, finely chopped
  • Lemons 2
  • Yogurt 1/2 cup
  • Salt to taste
  • White vinegar 1 tbsp
  • Oil 1 cup

Preparation:

  1. Sprinkle a little salt and vinegar on the fish and leave for ten
    minutes, and then wash in cold water.
  2. In a wide shallow pan heat oil with cloves and fenugreek. Beat yogurt
    with ginger/ garlic paste and dry spices, add to the oil and fry for a few
    minutes. Meanwhile, in a little oil fry the fish fillets in a separate
    frying pan till golden, then add to the frying spices, spread out the fish
    pieces in the pan.
  3. Put green chillies; curry patta and lemon juice on top along with 1 1/2
    cup of hot water. Do not use a spoon to stir. Hold the pan with potholders
    and gently tilt from side to side to prevent fish from sticking.
  4. When oil rises to the surface put the pan on tawa on low heat. Sprinkle
    with fresh coriander.
  5. Serve hot with rice and chapatti.

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