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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the Thursday magazine. Ingredients:
1/2 kg boneless fish, cut into medium pieces |
1 teaspoon red chili powder |
1/2 teaspoon turmeric powder |
4 large onions, finely chopped |
5 garlic cloves, peeled and finely chopped |
2 inches ginger, peeled and finely chopped |
5 green chilies, finely chopped |
1 teaspoon black pepper |
salt |
1 1/2 tablespoons oil |
15 curry leaves |
1/2 teaspoon mustard seeds |
Directions:
1. Mix the fish, red chilli powder, turmeric powder and salt in a bowl.
2. Cook with little water.
3. Smash the fish to get small pieces.
4. Keep aside.
5. Heat oil in a pan.
6. Add mustard seeds and curry leaves.
7. After the mustard seeds stop spluttering, add the onions and fry till the onions are golden brown.
8. Add ginger and garlic and continue to fry till the raw smell is gone.
9. Add the green chillies and pepper powder and fry for 2-3 minutes.
10. Add the smashed fish.
11. Fry for 2 minutes, then check if the salt added is to taste or not.
12. If not, add some more depending on your taste.
13. Remove from flame.
14. Garnish with tomato and capsicum juliennes.
15. Serve hot with rotis or rice.
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