INGREDIENTS
- Surmai or Rohu fish – 1 ½ kg
- Lemon juice – 2 tbsp
- Vinegar – as required
- Turmeric powder – ½ tsp
- Salt – to taste
METHOD
- Apply vinegar on fish and wash well.
- Then apply vinegar, turmeric powder, salt and lemon juice on fish, leave for 5 minutes.
- Then add a little bit of oil, sprinkle 1 pinch of salt in oil and fry fish until golden brown.
TO PREPARE CURRY:
- Oil – ½ cup
- Fenugreek seeds – ¼ tsp
- Cloves – 5
- Yogurt – ½ cup
- Red chilli powder – 1 tbsp
- Salt – to taste
- Ginger garlic paste – 1 tbsp
- Coriander powder – 2 tbsp
- Turmeric powder – ½ tsp
- Garam masala powder – 1 tbsp
- Curry leaves – 5 to 6
- Chopped green chillies – 4
- Lemon – 3
- Chopped fresh coriander – ½ bunch
METHOD
- Take a pan, add oil and fry fenugreek seeds and cloves, and take it off of the flame then take a bowl, add yogurt, red chilli powder, ginger garlic paste, coriander powder, turmeric powder and salt, mix and add in oil and fry well.
- Then add fried fish and spread curry leaves, cook for 1 minute.
- Then add 2 cups of water, cook until oil comes up.
- Then add green chillies, lemon juice, fresh coriander and garam masala powder, shake pan for mixing, then cook on steam for 5 minutes.
- When it’s done serve yummy fish curry.