Cover the fish pieces with salt, 1/2 teaspoon turmeric and red chilli powders. Set aside for 10 minutes.
Heat 6 tablespoon oil on a pan. Fry the fish pieces slightly, and set aside.
Add 2 tablespoon oil on the pan and fry the sliced onions until light brown.
Add ginger and garlic pastes, 1/2teaspoons of the turmeric and red chilli powders, green chillies and bay leaves. Pour in 1/4cup water and stir until the spices form a light gravy, and the oil starts simmering on top.
Again add 1/2 cup water and when the water boils, add the fish pieces.
Lower the heat and put the lid on for 2 minutes. In between take the lid out, and reverse the fish sides so that all sides of the fish are cooked.
When the water dries up to preferred thickness of the gravy, sprinkle the cumin powder.
Very easy to make, very tasty result. I liked the addition of the ground cumin when cooking was almost complete, made the gravy flavour different from the normal. Born and living in England I had no idea what type of fish Rui is, so I used haddock fillets. When I try it again, which I will, I possibly see how it works with either trout or herring - 19 May 2013
Write a review
Click on stars to rate
Your review has been published. Share this recipe with your friends!
Your changes have been saved. Share this recipe with your friends!