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1/2 lb - any white fleshed fish (skinned and cut into 2-inch cubes)
2.5 cups - roughly chopped vegetables of your choice (carrot, French beans, flat beans)
1 - medium onion, chopped finely
1/4 cup - chickpeas, soaked overnight
1 cup - grated
1-inch - piece of
1/2 tsp -
1 tsp - pepper powder
1/2 tsp -
1 tbsp -
10 to 12 -
2 - dry
Salt, to taste
Oil, as required
How to Make Fish Upma
Add the chickpeas, grated coconut and ginger in a blender or processor and coarsely grind them.
In a wide-bottomed pan, heat 2 tbsp of oil, and add the mustard seeds. Once it starts to splutter, add the red chillies and curry leaves.
Add the onion and fry till translucent.
Add the chickpea-coconut-ginger paste along with turmeric powder, pepper powder and garam masala powder, and saute till the raw smell of the spices disappears.
Add the chopped vegetables and salt, mix well with the spices and cook covered for about 3 to 4 minutes.
Add the fish pieces and cook, covered, for another 2 to 3 minutes.
Break the fish pieces lightly; it should not be too scrambled.
Serve with chapattis/paratha.
Recipe Courtesy: http://www.onlyfishrecipes.com/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.