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– Rohu or Catla fish – around 750 gms (around 10-12 pieces)
– Onions- 3 medium,sliced (1 medium sized onion should weigh around 75 gms.)
– Salt- 1 tsp
– Turmeric powder- 1/2 tsp
– Red Chilli powder- 1 tsp
For the paste:
– Cumin seeds- 5 tsp
– Mustard seeds- 1 tsp
– Poppy seeds or Khuskhus- 1 tsp
– Coriander powder- 1 tsp
– Red Chilli powder- 1.5
– Garlic pods peeled- 25 nos ( around 30 gms)
– Salt- 1/2 tsp
– Oil- 4 tbsp + oil for pan frying the fish
– Coconut milk- 300 ml
– Clean & wash the fish pieces. Marinate with 1 tsp salt, 1/2 tsp turmeric powder & 1 tsp red Chilli powder.
– To make the paste, dry roast the cumin seeds, mustard seeds & poppy seeds. Cool & grind to a powder. Now add the coriander powder, 1.5 tsp red Chilli powder & peeled garlic cloves. Grind it once to mix everything. Now add water & grind to a smooth paste. Set aside for use later.
– Slice the 3 medium onions.
– Prepare the coconut milk.
– Take a frying pan & heat oil. Add half of the fish pieces side by side. Fry on medium heat for around 2-3 mins. Turn them again & fry for another 2-3 mins on medium heat.
– Repeat once more till it is evenly browned. Remove & repeat the process for the balance pieces.
– Now take a kadhai & heat 4 tbsp oil.
– Add the sliced onions and fry on high to medium heat till light brown. This should take around 10 mins.
– Now add the ground paste and fry fry for 2 mins.
– Add 1/2 tsp salt and fry on medium heat for around 5 mins. Bhuno till the masala is fried well & oil separates.
– Add the coconut milk, mix & cook it for 5 mins.
– Put in the fried fish pieces gently, mix & cook covered for around 15 mins.
– Serve with hot rice
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