Ingredients |
|
| Rohu fish | 8-10 pieces |
| Fennel seeds (saunf) | ½ tea spoon |
| Fenugreek seeds (methi ke dane) | 5 to 6 seeds |
| Onion seeds (kalongi) | 1 tea spoon |
| Cumin seeds (Jeera) | ½ tea spoon |
| Asafetida (hing) | ½ tea spoon |
| Onion (payaz), grated | ½ cup |
| Garlic (lahsan) crushed | 1 tea spoon |
| Turmeric powder (haldi) | ½ tea spoon |
| Red chilli (mirchi) Powder | ½ tea spoon |
| Black salt (Kala namak) | ½ tea spoon |
| Curd (dahi) | ½ cup |
| Lemon juice (nimboo ka ras) | 2 table spoon |
| Coriander leaves (hara dhaniya) | 3 table spoon |
| Mustard oil ( sarso ka tel) | 1 table spoon |
| Salt (namak) | to taste |
Method
- 1. Wash fishes and sprinkle salt and turmeric powder.
- 2. Heat oil in a pan and fry the fish pieces and keep it aside.
- 3. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida in a small bowl.
- 4. Heat mustard oil and add seed mixtures.
- 5. When they crackle, add the onion and garlic and sauté till it turns translucent.
- 6. Add turmeric, chilli powder, black salt, salt and stir for some time.
- 7. Add curd and slit green chillies. Cook it covered for few minutes.
- 8. Now add fried fish pieces and let it cook for 5-6 minute. (If it looks too dry add ½ cup of water and simmer it till it dries completely).
- 9. Add coriander leaves and lemon juice and put the flame off.
- 10. Serve “Achari fish” with rice.
- Recipe Type : Curries, Fish, Non vegetarian
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