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Ingredients:
Fish 1 kg.
Red chili powder 2 tsps.
Turmeric powder 2 tsps.
Ginger powder 2 tsp.
Fennel powder 3 tsps.
Cloves 5 nos.
Pepper 6 nos.
Black cumin ½ tsp.
Vari masala 1 piece.
Garlic 4 cloves
Water 4 cups
Mustard oil 250 ml
Salt 2 tsps.
Method:
Clean, wash and cut the fish into medium pieces.
Rub salt and turmeric powder on the pieces and keep aside.
Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour.
Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it.
Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top.
Quickly heat 6 tbsps of oil and pour.
Cook on a high heat till the gravy becomes thick and the fish pieces become soft.
Before removing from the heat sprinkle the crushed vari and cumin.
Serve hot.
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Fish 1 kg.
Red chili powder 2 tsps.
Turmeric powder 2 tsps.
Ginger powder 2 tsp.
Fennel powder 3 tsps.
Cloves 5 nos.
Pepper 6 nos.
Black cumin ½ tsp.
Vari masala 1 piece.
Garlic 4 cloves
Water 4 cups
Mustard oil 250 ml
Salt 2 tsps.
Method:
Clean, wash and cut the fish into medium pieces.
Rub salt and turmeric powder on the pieces and keep aside.
Heat oil in a kadhai, when sizzling hot fry the fish pieces till brown in colour.
Take 4 cups of water in a heavy-bottomed pan and gently put the still warm fried fish pieces into it.
Add the turmeric powder, salt, ginger and fennel powders, cloves, pepper, crushed garlic and place the red chili powder right on top.
Quickly heat 6 tbsps of oil and pour.
Cook on a high heat till the gravy becomes thick and the fish pieces become soft.
Before removing from the heat sprinkle the crushed vari and cumin.
Serve hot.
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