This recipe is from Rock Mohan's - ' Rocky's Table , Indian Menus For Fine Dining '. A simple recipe which brings out the best of all the ingredients used and takes all of 20 minutes to cook ! Once you make it , I am certain that this dish will find its way on your table quite often !
500 Grams white fish cut in 1X1" cubes.
1/2 Tablespoon Gram Flour
MIx lemon juice and gram flour into the fish , 5 minutes later wash and pat dry .
4-6 Tablespoons refined oil.
1 Teaspoon Mustard Seeds.
2 Teaspoons Fenugreek Seeds.
1&1/2 Cups Chopped Onions.
1 & 1/2 Teaspoons Each Ginger & Garlic Paste.
Lemon sized ball Tamarind ( soaked in 1 cup water and then extract the paste ).
1 & 1/2 Teaspoons Red Chili Powder.
1/2 Cup Chopped Tomatoes. ( I used a bit more )
1 Teaspoon Turmeric Powder .
25 Curry Leaves.
5-7 Dried Red Chilies ( not in recipe )
Heat oil , splutter mustard seeds , quickly add fenugreek seeds . When Fenugreek seeds become lightish brown add onions , ginger and garlic . Cook till onions are lightly browned.Next add tamarind extract , red chili powder salt and tumeric powder . Add dried red chilies if you are using them .Cook a minute.
Lastly add the tomatoes , curry leaves and fish . MIx gently to coat the fish . Reduce heat , cook covered for 7-8 minutes till sauce thickens and fish cooks .While cooking do not stir the dish , after the initial mixing in of the fish , gently shake the wok now and then to mix and infuse flavors .
An absolutely amazing flavorsome colorful dish !
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