Cuisine: Odisha state of India
Ingredients:
To Marinate
Rohu Fish slices - 500 gm
Salt - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Mustard oil - 6 tablespoons
Potato (chopped into cubes) - 2
Bay leaf - 1
Cinnamon - 1 inch
Green cardamom - 1
Clove - 1
Black pepper - 2
Onion (chopped) - 1 medium
Green chilies (slit) - 2
Ginger garlic paste - 1 teaspoons
Onion (paste) - 1 medium
Tomato (chopped) - 1
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Chili powder - 1 teaspoon
Salt - as required
Garam masala - 1/4 teaspoon
Water - 3 cups
Panch Phoran - 1/2 teaspoon
Coriander leaves - for garnishing
Method:
Marinate the fish slices with salt and turmeric powder for 30 minutes. Then, heat oil in a shallow pan. Fry the fish slices on both sides until slightly golden brown. Remove the fried fish slices into a plate and set aside. In the same oil, add chopped potato and fry until golden brown. Remove them into the same plate as the fried fish and set aside. In the same oil, add bay leaf, cinnamon, green cardamom, clove and black pepper. Sauté for 1/2 a minute and add chopped onion. Add slit green chilies and sauté until the onion turns golden brown. Then add ginger garlic paste and 2 minutes. Add onion paste and fry until the raw smell goes away. Then add chopped tomato and sauté until soft and mushy. Then add coriander powder, cumin powder, chili powder, salt, garam masala and panch phoran. Mix and add water. Let the gravy boil for 5-8 minutes. Then add fried fish and potato. Cover and cook for 5 minutes. Garnish with coriander leaves and turn off the stove. Serve along with rice.
Note:
Panch Phoran is a mixture of equal proportions of Nigella seeds, Fenugreek seeds, Cumin seeds, Mustard seeds and Fennel seeds.
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