Ingredients

• 1 lb - catfish, cut into 2-inch pieces
• 1 - medium sized onion, diced
• 1 - medium size green bell pepper, diced
• 1 - medium sized tomato, finely chopped
• 1 tbsp - ginger and garlic paste
• 3 - green chillies, slit
• A pinch - sugar
• Oil - as required
• 1 cup - water
• Ingredients for marination:
• 2 tbsp - soya sauce
• 3 tbsp - tomato ketchup
• 3 tbsp - red chilli sauce
• 1 tbsp - ginger and garlic paste
• 2 tbsp - lemon juice or vinegar
• 1 tsp - black pepper powder
• 1 tbsp - all purpose flour
• Salt to taste

How to Make Teekha mach

• Clean and cut the fish into 2-inch pieces.
• Add all the ingredients for marination and keep the fish marinated for 30 mins in refrigerator.
• Pour oil in a pan, and shallow fry the marinated fish
• Keep aside the marinade for later use.
• In the same oil, add ginger garlic paste, fry for a minute, then add onion and saute until translucent.
• Add the green chillies, green bell pepper and diced tomatoes and allow to cook for a few mins until pulpy.
• Reduce heat and add the marination mix and cook for a minute.
• Pour a cup of water, add salt and allow it to slow boil on medium heat.
• Add a pinch of sugar to balance all the flavours in the gravy.
• Add the fried fish in the gravy and cook until the fish is fully done.
• Reduce the amount of water in the gravy if you want a thicker consistency.
• Serve hot with fried rice or roti or naan.