|
|
Ingredients
|
Bhetki or
Red Snapper fish |
500 g |
Cleaned
and cut into 5-6 steaks |
|
Potatoes
(medium) |
250 g
(4-5) |
Cut each
into 6 long pieces |
|
Cauliflower |
1 small |
cut
longitudinally into medium florets |
|
Onion |
1 large |
paste |
|
Tomatoes |
1 large |
Quartered |
|
Garlic |
4 cloves |
paste |
|
Ginger |
1.5
inch |
paste |
|
Green
peas |
1/2 cup |
Fresh or
frozen |
|
Green
chillis |
4 |
Slit
and de-seeded |
|
Coriander
leaves/ Cilantro |
1/4 cup |
Chopped |
|
Fresh lemon |
1 |
Quartered |
|
Cumin
|
1
tsp |
Powder |
|
Kashmiri
chillies |
2 tsp |
Powder |
|
Red chilli |
1 tsp |
Powder |
|
Coriander
|
1 tsp |
Powder |
|
Garam masala |
1 tsp |
Powder |
|
Turmeric |
1/2 tsp |
Powder |
|
Salt
|
to taste |
|
|
Sugar
|
1/2
tsp |
|
|
Mustard
oil |
4
tbsp |
May use
other oil |
|
Ghee |
1
tbsp |
|
|
Cooking procedure
Marinate
-
Marinate the fish with a pinch of turmeric,
chili powder, juice of one lemon and 1/2 tsp salt for 15-20 min.
-
Fry the marinated fish until light brown.
Cook
-
In a pan, pour half the oil, and fry the
cauliflower and potatoes in batches. Keep aside.
-
Pour in the remaining oil, add the sugar and
caramelize it on low heat.
-
Add the onion, ginger, and garlic paste. Fry
until slightly brown.
-
Mix the remaining masala with a little water
and add along with the tomatoes.
-
Fry until the oil separates from the masala.
-
Pour 1.5 cups of water and bring to a boil.
Add potatoes, cauliflowers and salt.
-
Cook with a lid on for 10-15 minutes.
-
When vegetables are tender, add the fish and
the green peas to the vegetables in gravy, and simmer for 5-8 minutes.
-
Add the ghee and garam masala powder. Remove
and garnish with coriander leaves and green chillies.
Serving
|