This dish can be served soupy as well as a dry stuff. I like the 2nd one much . So just posting it! :)
Ingredients (4 servings):
- Bombay duck or lote mach, 500 gm
- Potato, 1 large, cut into small cubes (optional)
- Capsicum, 1/2 of a whole, cut into slices, (optional)
- Onion, 2 medium, chopped
- Ginger, 6 medium cloves
- Garlic, 1"
- Green chillies, 4, slit from middle
- Garam masala powder, 2 tsp
- Coriander powder, 2 tsp
- Cumin powder, 2 tsp3
- Turmeric powder, 1 tsp
- Kashmiri red chilli powder, 1 tsp (optional)
- Salt to taste
- Sugar, 1 tsp
- Chopped coriander leaves, 1 handfull
- Whole dry red chilli, 1
- Bay leaf, 1
- Mustard oil, 6 tbsp
Note- Potato and capsicum developes a better taste so they were added, but you can make the dish without them too. For adding a slight tangy flavour I sprinkled some lime juice at the end of the preparation.
Methods:
Discard head and tail of fishes and clean them well. Strain water from fish very well. Blend garlic, ginger coriander powder, cumin powder, garam masala powder, turmeric powder, red chilli powder togeter with 2 tbsp water. Marinate fish pieces with blended masala, salt, sugar and keep aside for 30 minutes, best keep them in refrigerator.
| In a pan heat oil and temper with bay leaf, whole dry red chilli. Pont neuf potatoes and slice capsicum. Add them in oil and seasone with a pinch of salt, no need to fry them much at this stage, as they will turn soft later in rest of the cooking process. Add sliced onion and green chillies and saute everything for 2 minutes. |
Now add marinated fish pieces, combine everything together and cover with a lid. Cook covered for 35-40 minutes on medium flame or until it absorbs excess water and form a sticky consistency. You do not need to add any water in this dish as the fish tends to release water itself. dd the end add chopped coriander leaves and combine.
Serve with steamed rice, bread or roti.
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