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.
Ingredients:
- Mali/ Kaliajora or Calbasu/ Black rohu 7-8 pieces
- 2 bunch spinach leaves, finely chopped
- 4-5 medium size tomato (local, not hybrid), roughly chopped
- Some fresh coriander leaves, finely chopped
- 1/2 tsp fenugreek seeds
- Mustard oil
- Turmeric powder
- Salt as per taste
Method:
- Clean and wash the fish pieces thoroughly with cold water.
- Add turmeric powder and salt to the fish pieces, mix well and keep aside.
- Heat sufficient amount of mustard oil in a wok/ kadai and shallow fry the fish pieces. Remove and keep aside.
- Heat 5 tsp of mustard oil in a separate kadai and add fenugreek seeds.
- When the seeds stop spluttering, add spinach and coriander leaves. Mix well and cover with a lid.
- After 3-4 minutes, add chopped tomato, salt and little turmeric powder and mix well. Stir-fry the mixture until tomatoes cooked.
- Add 4-5 cups of water and cover with a lid. Bring it to boil.
- Now add fish pieces and cover again.
- Cook on medium heat until the fish becomes soft or till done.
- Turn off the heat and serve with steamed rice.
Ingredients:
- Ridge gourd 500 gm, peeled and chopped
- shol maach 12-15 pieces (preferable round pieces)
- lemon juice 6 tsp (as per taste)
- Fenugreek seeds 1tsp
- 300 ml mustard oil (fry the fish)
- 5 tsp mustard oil (for the curry)
- 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 ridge gourd, salt and turmeric powder. Cook the ridge gourd until its water dries out.
- 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 the lemon juice and mix the curry gently.
- After 3 minutes turn off the flame and serve hot with rice.
Ingredients:
- 250 gm finely chopped bottle gourd
- 250 gm puthi maach/ Swam barb fish
- 5 large local tomato finely chopped
- Some finely chopped coriander
- 50 ml mustard oil
- 1/2 fenugreek seeds
- 1 tsp turmeric powder
- Salt to taste
Method:
- Clean and wash the fish
- Gently mix 1/2 tsp turmeric, little salt and fish
- Heat oil in a saucepan or kadai and shallow fry the fish and keep aside the fried fish in a plate.
- In remaining oil fry the fenugreek seeds for 30 seconds.
- Add chopped bottle gourd and fry for 2 minutes. Stir frequently.
- Add 1/2 tsp turmeric powder and salt to taste. Fry the bottle gourd until its water dries out.
- Add chopped tomato and 1/2 cup water and cook for 5 minutes. Stir frequently.
- Add 3 cups water and cover it. Let it cook for 4 minutes .
- Add fried fish and cover the saucepan with a lid and cook for further 10 minutes.
- Transfer the curry to a bowl and garnish with chopped coriander.
- Serve hot with rice.
