This recipe is from the web as well and well it usually comes out well. Has a light flavor and yet a good body to it.
Very Bengali and very north eastern, not to be experimented with Sea fish… well if you do and have a good result let me know how..
- 2 large steaks of a firm fish like salmon or rohu
- 3 teaspoons turmeric powder
- 3 teaspoons salt
- oil for deep frying
- 3 medium sized potatoes
- 10-12 large cauliflower florets
- 1 large onion, finely chopped
- 2″ ginger root , peeled and grated
- 2-3 cloves of garlic, finely sliced
- 2 dried red chilli peppers
- 2 teaspoon panchphoran
- 1 teaspoon cumin powder
- 2 teaspoons corriander powder
- 3/4 teaspoon chilli powder
- 1 Tablespoon plain unsweetened yogurt
- 1/2 teaspoon garam masala
- 3 cups warm water
- Cut each fish steak into 4 quarters as evenly as possible. Wash and drain the fish and place in a bowl; rub the pieces with 2 teaspoons turmeric powder and one teaspoon of salt and let sit about 15-20 minutes
- Heat the oil for deep frying in a small deep vessel (like a karhai) at “medium high” heat. Deep fry the fish a few pieces at a time – 5 mins. each side and then set them aside
- Peel the potatoes and cut each one into 4 long wedges. Wash the potatoes and the cauliflower florest, drain and set aside
- Heat 6-8 tablespoons of the oil the fish was deep fried in in a large pan. When the oil is hot crumble the dried red chilli peppers into it and add the panchphoran. When the panchporan begins to sputter, reduce the heat to “low” and add the ginger and garlic and stir fry for 30 sec to a minute
- Next add the onions and stir fry them on “medium” heat until they are soft and golden brown. Now reduce the heat to the lowest setting and add the remaining turmeric powder, chilli powder, corriander powder and cumin powder stir fry for 2-3 mins.
- Raise the heat to “medium-high” and now add the potatoes and cauliflower. Stir fry for 5-6 minutes making sure they are evenly covered in all the spices. Add the yogurt and stir fry for another minute or two and then add water and bring it to boil. Cover the pan, reduce the heat to “low” and let it cook for 15 mins.
- Now add the fish and stir once. Cover and cook some more until the vegetables are done. Sprinkle the garam masala and take off from the heat. Pour into a serving bowl, let it sit 10 mins. before serving
Serves: 4-8 people
Serving ideas: plain rice.