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| Main ingredients | Rohu fish, Curry leaves, Turmeric powder, Salt, Mustard oil, Onion, Green chillies, Garlic, Potato, Crushed black peppercorns |
| Cuisine | Assam |
| Course | Main course seafood |
| Prep time | 30-35 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 300 grams rohu fish, cut into ½ inch thick darnes
- ½ cup curry leaves
- ½ teaspoon turmeric powder
- Salt to taste
- 3 tablespoons mustard oil + to deep fry
- 1 medium onion, roughly chopped
- 2 green chillies
- 2 tablespoons chopped garlic
- 1 medium potato, boiled and peeled
- Crushed black peppercorns to taste
Method
- Take fish darnes in a bowl, add ¼ teaspoon turmeric powder and salt and mix well. Set aside for 10-15 minutes
- Heat enough mustard oil in a non-stick kadai till it begins to smoke. Cool slightly, slide in the fish darnes and deep-fry till crisp. Drain on absorbent paper and set aside.
- Take curry leaves in a grinder jar, add onion, green chillies and ½ cup water and grind to fine paste.
- Heat 3 tablespoons mustard oil in a pan till it begins to smoke. Add garlic and sauté till golden brown.
- Mash the potato and add to the pan. Add ¼ teaspoon turmeric powder, salt and crushed black peppercorns and mix well.
- Add curry leaf paste, mix well, cover and cook for 5 minutes.
- Rinse the grinder jar with 2½ cups water, pour into the pan and mix well. Once the mixture comes to a boil, add fish darnes and mix with light hands. Cover and cook for 4-5 minutes.
- Transfer into a serving bowl and serve hot.
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