Thursday, August 12, 2010


(Serves 4-6)


  • Rohu fish: 8 pieces
  • Red onions: 2 large, finely chopped
  • Tomatoes: 2 medium, pureed
  • Garlic: 4 cloves
  • Potatoes: 1 large, wedged and fried
  • Green chillies: 4 slit
  • Oil: 2 tablespoons plus extra for frying fish
  • Red chilli powder: 1 teaspoon
  • Turmeric: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Bay leaves: 1
  • Cumin seeds: 1 teaspoon
  • Garam masala powder: 1 teaspoon
  • Salt: to taste
  • Coriander leaves: 2 tablespoons, chopped                         

Wash the fish thoroughly and drain all excess water. Rub the fish pieces with half teaspoon turmeric powder and half teaspoon salt and set aside for thirty minutes


Heat oil in a thick bottomed pan and fry the fish till golden brown. Remove and drain on absorbent paper.  In another pan heat oil and temper it with cumin seeds, bay leaf and slit green chillies. Add garlic and sauté for about thirty seconds. Now add the chopped onions and sauté over medium heat till translucent. Add red chilli powder, turmeric powder, cumin powder, coriander powder and sauté for two minutes. Add the pureed tomato and sauté for five minutes or till oil separates. Drop the fried fish into the gravy; add half a cup of water and cook covered for ten minutes.  Turn off heat; add the fried potatoes, garam masala powder and the chopped coriander leaves. Serve hot with steamed rice. 

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