-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 3-4
Ingredients |
|
| Rohu cut into small pieces | 500 gm |
| Mustard seeds (sarso) | 1 tea spoon |
| Poppy seeds (khuskhus) | 1 tea spoon |
| Cumin seeds (jeera) | 1 tea spoon |
| Kashmiri red chillies (kashmiri lal mirch) | 4-5Pieces |
| Garlic cloves (lahsan ke dane) | 6-7 Pieces |
| Turmeric powder (haldi) | ½ tea spoon |
| Onion seeds (kalonji) | 1/4 tsp |
| Tomatoes (tamater) | 2 big |
| Green chillies (hari mirch) chopped | 2 table spoon |
| Curry leaves (curry patta) | 5-6 pieces |
| Coriander leaves chopped (hara dhaniya) | 2-3 tea spoon |
| Salt (namak) | To Taste |
| Mustard oil (sarson ka tel) | 4-5 table spoon |
Instructions
- Clean and wash fish pieces well.
- Apply little turmeric and salt to the fish and keep aside.
- Make a paste of mustard seeds, poppy seeds, cumin seeds, Kashmiri red chilli, garlic, tomato, and turmeric together.
- Heat oil in a vessel and fry the fish pieces lightly and keep aside.
- In the same oil add onion seeds and curry leaves.
- When the onion seeds splutter, spices paste and cook it for sometimes.
- Once the oil gets separated add 2 cups of water for the gravy and stir well.
- Adjust salt and simmer till the gravy becomes thick. Add fish and cook it for sometimes.
- Recipe Type : Curries, Fish, Non vegetarian
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