Ingredients:
- 3 medium size potatoes, peeled and sliced
- shol maach 12-15 pieces (preferable round pieces)
- 7-9 tomatoes (as per taste), sliced
- Fenugreek seeds 1tsp
- 300 ml mustard oil (fry the fish)
- 5 tsp mustard oil (for the curry)
- 1 bunch fresh coriander leaves, chopped
- Turmeric powder
- Salt to taste
Method:
- Clean and wash the fish. Rub the fish pieces with salt and turmeric powder. Set aside for 5-10 minutes.
- Heat oil in a saucepan or kadai. Fry the fish pieces until becoming medium brown in color. Remove and keep aside.
- Heat 5 tsp mustard oil in a large saucepan or kadai. Add fenugreek seeds.
- After 20 seconds add potato pieces, salt and turmeric powder. Cook the potato pieces until half cooked.
- Now add chopped tomatoes and stir fry for around 8-9 minutes.
- Now add sufficient amount of water and cover it with a lid and turn the flame high. Bring it to boil.
- Add fried fish pieces and again cover it and cook for 5-8 minutes.
- After fish pieces becoming soft add chopped coriander leaves and mix the curry gently.
- After 1 minute turn off the flame and serve hot with rice.
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