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:
10-12 pieces catla fish
20-25 florets cauliflower
1 medium size potato, cut into large pieces
250 ml mustard oil for fry the fish
2 tbsps turmeric powder
1 tbsps cumin powder
1 tbsp coriander powder
2 dry chillies
1 bay leaf
1/2 tbsp black pepper powder
1 tbsp fenugreek seeds
A pinch of garam masala
Salt as per taste
Method:
Clean and wash the fish pieces. Rub the fish pieces with salt and turmeric powder. drain out the extra water. Set aside for 5 minutes.
Heat the oil in a wok and as the oil get piping hot fry the fish pieces till they are golden in both sides. Set aside.
Again heat 6 tsp mustard oil in a different wok and add fenugrrek seeds, dry chillies and bay leaf.
After 30 seconds, add the vegetables (cauliflower & potato). Saute for a minute and put salt, turmeric powder, cumin powder, coriander powder ground pepper and mix well.
Fry the vegetables for about 10 minutes on medium heat. Stir frequently.
Add 4 cups of water, if you want more soup you can add more water. Let it boil on high flame for 8 minutes.
Add fried fish pieces. Let it boil for another 5 minutes. Put off the flame.
Serve hot with plain 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:
300 gm finely chopped bottle gourd
300 gm small prawn/ misa maach
5 chopped tomato (local not hybrid)
Some chopped coriander leaves for garnishing
1/3 tsp fenugreek seeds
1 tsp turmeric powder
Salt as per taste
Method:
Clean and wash the fish. Marinate with little salr and turmeric powder.
Heat the pan with 7 tsp vegetable oil on medium flame and fry the prawn for 7-9 minutes. Remove and keep aside.
Now if you have some oil still left after frying, then do not throw it, add 2 tsp more vegetable oil.
Add fenugreek seeds and fry for 10 seconds.
Add bottle gourd, salt and turmeric powder, and cover with lid. Stir frequently.
After 5 mintutes add 2 cups water and stir it.
Add chopped tomato. Cook the mixture for another 5 minutes.
Add 3 cups water and let it boil.
Add fried prawns and cook for another 5 minutes.
Turn off the gas and garnish with coriander leaves.
Serve hot with plain rice.
