This is one of my family's staple food item. Especially, after a long travel or after a series of rich and heavy meals this is what we would crave for. Even on a special occasion, we would have this as a comfort food to balance with all the rich food. This is particularly a hot favorite of my mom and sister and they would even make it a one pot meal sometimes by adding some vegetables.
California, United States
I made it!
25 people made this
1 small sized fish (preferably rohu)
salt to taste
2 medium potatoes
5 green chillies
1.5 tbsp coriander seeds
1 tspn cumin seeds
3 tblsp mustard oil
20 min › Cook:
30 min › Extra time:
30 min setting › Ready in:
1 hr 20 min
Clean, cut and take off fish head.
Clean inside of the fish and wash thoroughly.
Cut the fish into half-inch thick slices.
Pat dry with a kitchen towel and apply salt and turmeric powder.
Wash, take off and cut potatoes into half-inch thick finger sized pieces.
Wash, take off stems and slit the green chillies.
Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water.
Heat up mustard oil in a skillet till it just reaches smoking point.
Remove, cool and heat up the oil again on medium heat.
Mix in the fish slices, few at a time and fry for a minute on each side.
Remove and keep aside.
Mix in potato pieces to the pot and stir fry for 2-3 minutes. Heat up remaining oil in the same pan, mix in kalonji, slit green chillies and stir-fry briefly.
Mix in coriander, cumin paste and stir fry on low heat up for a minute sprinkling a little water, if required.
Mix in 2 cups of water, sauteed potatoes, salt and simmer (boil slowly at low temperature) for 4-5 minutes or until the potatoes are completely cooked.
Gently slide in fried fish slices in the pot and simmer (boil slowly at low temperature) for 2 to 3 minutes or until the fish is cooked.
Serve hot with steamed rice.
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