This is traditional Bengali dish. (Bengal ,situated east of India). Well the common ingredients are of course a whole fresh tilapia fish, that you cut into steaks. (Do not throw away the head. Or, if you are uncomfortable cutting fresh fish, you can take some tilapia fillets, and cut them into reasonable sized pieces).
If you use fillet pieces, coat them with salt and turmeric and dust them with all purpose flour. Pan fry them and keep them aside. With fresh fish, coat the steak pieces with turmeric and salt and pan fry them. In either case, do not overheat the oil, because the fish should be lightly fried. Keep the pieces aside.
In the same pan pour some mustard oil (we traditionally cook in this oil). If you do not have it, then never mind, you can use any light oil.
-Put a pinch of nigela seeds if you have.
-Put sliced onions and diced tomatoes, 1tsp of turmeric powder, 1tsp of chilly powder (optional), salt and a little sugar. (I use brown sugar).
-Saute them together until the whole mixture looks fried and oily and has a lovely reddish color.
-Pour in half a cup of water, turn the heat low as it starts to boil, then slowly put in the fish pieces.
- Allow it to simmer for some time. Not too long, otherwise fish will break.
-The gravy should be thick and slightly oily.
- Garnish it with slit green chillies, and cilantro (coriander) leaves.
Enjoy!
TIP: if the gravy is too thin, then you can thicken it slightly with a little cornflour or all purpose flour.
College going cooks!
If you want to "go gourmet", then try this recipe. You can use any white fish fillet.
No comments:
Post a Comment