By Malini Bisen
For this dish gholu fish is best because it is fleshy but pomfret or
Rohu fish may also be used.
Ingredients:
3/4 kg gholu fish, cut into big pieces and washed clean
4 medium-size potatoes peeled and cut each into two
4 to 5 red dry chillies
4 flakes garlic
1/2 inch ginger
1 tablespoon dry coriander seeds
1/2 teaspoon cumin seeds
1 big onion, chopped finely
6 cardamoms
4 cloves
1 bay leaf
1 1/2 cup curds
2 1/2 tablespoons oil, preferably mustard oil
1 tablespoon refined oil
salt to taste
Method:
- Grind chillies, garlic, ginger, coriander and cumin seeds.
- To get more aroma heat the coriander and cumin seeds before grinding.
- Wash the potato pieces clean with water.
- Prick each potato piece at a few places with a fork.
- Heat the oil and fry the potatoes on medium fire till golden in
colour.
- Keep them aside.
- In the same oil, put in the chopped onion and saute them till
tender and transparent.
- Add the ground lump of chillies, garlic, ginger, coriander and
cumin seeds.
- Fry till oil starts oozing out.
- Put in the fried potato pieces.
- Stir for a while and pour 1 1/2 cups of warm water.
- When the potatoes are cooked to tenderness the gravy should come to a thickish consistency.
- If necessary, a little more water should be added.
- Put in the fish pieces and salt to taste.
- Lower the fire and let it remain simmering.
- Churn the curds which should be a little sourish.
- Heat 1 tablespoon of the refined oil.
- Season it with cardamoms, cloves and bay leaf and pour this seasoning over the churned curds.
- Pour this spiced curds in the fish gravy, simmering on the fire.
- Let the gravy be on fire for a few minutes.
- Then remove from fire.
- Transfer it to a nice serving dish.
- Garnish it with chopped one green chilly and a little chopped
coriander leaves.
- Serve hot with steamed rice.
Non Veggies Index
