Ingredients
- ½ lb (250 g) Pabda fish
- 2 onions sliced thin and long
- 4 cloves garlic minced
- 2 medium tomatoes chopped
- 1 teaspoon whole cumin seeds
- 1 teaspoon ground coriander powder
- 1 teaspoon Kashmiri red chilli powder
- ½ teaspoon red chilli flakes
- 2 teaspoon salt
- 0.5 teaspoon turmeric
- 1 green chili for garnish
- Fresh coriander for garnish
- 4 tablespoon oil
- Additional oil for frying the fish as needed
Instructions
- First, we take off the head of this fish. Cut the head of at an angle and clean out the innards using a sharp knife.
- Rub the fish well in 1tsp salt and ½tsp turmeric and allow to marinate in a colander for a minimum of half an hour.
- Fry the fish (shallow or deep, your call) for 1-2 minutes in very hot oil. Set aside.
- In a skillet or pan big enough to fit all the fish in one layer, add 3-4 tablespoon of oil, the sliced onions and minced garlic. Sauté this till very lightly brown.
- Add the tomatoes and spices. Sauté this on high heat till the tomatoes slightly mash and release some of their water.
- At this point, add the fish in a single layer. Using a spoon, take some of the onion and tomato masala and spread it over the fish. Turn the heat to low, cover and allow to simmer for 5 minutes.
- Garnish with chopped coriander and green chilli. Serve immediately.
Notes
If you want to keep the head on, then by all means do so. I just couldn't bring myself to leave the head on and eat it!
If you don't have Kashmiri red chilli, substitute with red chilli powder to taste.
This recipe can easily be substituted to any other fish, bone-in or boneless.
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