Ingredients (Serves 4)
1. Fish – 350gm, cut into small pieces (I used wild salmon)
Turmeric powder – 1/4 tsp
Salt – As required
2. Oil – 2.5 tbsp
3. Onion – 1/2 cup, finely chopped
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Green chilly – 1, diagonally sliced (optional)
4. Tomato (medium sour) – 2, pureed
5. Turmeric powder – 1/4 tsp
Kashmiri chilly powder – 1 tsp
Coriander powder – 1.5 tsp
Garam masala powder – 1/2 tsp + 1/4 tsp
6. Tomato ketchup – 1 tsp (optional)
7. Sugar – 1 pinch or to taste (Use only if required)
8. Green and red bell pepper – 1/3 cup each, sliced
Onion – 1/3 cup, sliced thickly
Tomato, firm – 1 small, seeded and sliced
9. Salt – To taste
10. Pepper powder – 1 pinch
11. Cilantro – 2 – 3 tbsp, chopped
Method
1. Marinate fish pieces with turmeric powder and salt for at least 15 minutes.
Heat 2.5 tbsp oil in a pan. Shallow fry the fish pieces on both sides until 3/4 th done (no need to brown them).
2. In the remaining oil, add finely chopped onion, ginger, garlic, green chilly and a pinch of salt. Saute until onion turns golden. Add tomato puree, tomato ketchup and a tiny pinch of sugar. Mix well. Cover and cook until oil starts separating, stirring in between. It takes about 6 – 8 minutes. Add the spice powders and cook for a minute or two at low heat until their raw smell disappears. Add 1/3 cup water and bring to a boil. Taste-check for salt.
3. Add fish pieces. Mix gently. Cover and cook for 3 – 4 minutes at medium-low heat. Add green bell pepper, red bell pepper, onion and tomato slices. Mix carefully. Cover and cook for 4 minutes. Open the lid and mix gently. Sprinkle chopped cilantro. Serve with rice / naan.
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