Ingredients:
- 10 to 12 pieces catla fish
- 1 tsp turmeric powder (marinating the fish)
- 250ml mustard oil for shallow frying the fish
- 6tsp white mustard seeds
- 7 red dried chillies
- Sufficient water to make the gravy
- 6 to 7 tsp mustard oil for the gravy
- 1/4 tsp turmeric powder ( to be added to the gravy)
- 300 gm amaranthus Stem, cut into 1 and half inches
- 1 large potato, cut into medium size pieces
- 1/3 tsp freshly ground black pepper
- 1 large onion (finely chopped)
- 1 inch ginger (finely chopped)
- 1 tsp cumin powder
- 1 tsp red chilli powder
- 1/4 tsp fenugreek seeds
- 1 pinch hing
- Salt to taste
Preparation:
- Clean and wash the fish pieces.
- Evenly smear 2 tsp turmeric powder and some salt on the fish pieces. Mix well and keep aside for 1/2 hour.
- Soak the mustard seeds for 20 minutes. After 20 minutes grind mustard seeds and little water to a smooth paste and keep it aside for at least 2 hours.
- Heat 250 ml oil in a kadai and shallow fry the fish pieces.
- Remove fish pieces in a plate and keep it aside.
Method:
- Heat oil in a large wok or heavy bottom saucepan, add fenugreek seeds and dried chillies and hing. After 30 seconds add chopped onion and stir fry for 2-3minutes.
- Add amaranthus stem and potato and stir fry for 5-6 minutes. Add salt, turmeric powder, ginger, cumin powder and chilli powder. Fry the mixture for another 3 minutes.
- Add 2 cups of water and bring it to boil over high heat.
- Add mustard seeds paste and ground black pepper and little water and cook the mixture till the vegetables cooked.
- Add the fried fish and 3 cups water and cook the mixture over high heat for around 10-15 minutes or cook till you acquire the consistency you need, thick and thin.
- Turn off the gas and serve hot with rice.
