| Serves: 4
Cooking time (approx.): minutes
Style: Indian Non-Vegetarian (Bengali)
500 gram(s) any fleshy fish sliced and cleaned
1 cup(s) yoghurt lightly whisked
1 big onion grated
½ teaspoon(s) ginger paste
4 green chillies slit or as per taste
2 bay leaves
2 each of cloves and green cardamoms
½ teaspoon(s) garam masala (hot spice mix)
1 tablespoon(s) mustard oil
1 tablespoon(s) ghee(clarified butter) / butter
salt to taste and some lemon juice
- Rub the fish slices with some salt and lemon juice. Keep aside for 5 minutes. Wash well and drain. In a bowl, lightly whisk yoghurt and salt. Marinate the fish slices in this for half an hour.
- Heat the mustard oil in a heavy-bottomed pan till very hot (close to a smoking point). Reduce the heat and let it cool for about 3 minutes. Now, add the bay leaves, cloves and the green cardamoms. Saute briefly. Add the grated onions and stir-fry on medium heat for about 5 minutes or till the onions are light brown. Add the ginger paste and fry briefly.
- Add the green chillies and the fish along with the marinade. Add salt if required. Mix very gently and bring to a boil. Cover and cook on low heat for about 5 minutes or till the fish is cooked but firm.
Garnish with ghee or melted butter and the hot spice mix (garam masala). TIPS: - Lemon juice absorbs any strong odours; hence, apply lemon juice and wash the fish to remove fishy smell.
- Traditionally, mustard oil is a must in this recipe. However it can be substituted with ghee or butter.
Serve hot with: plain boiled rice. |
