Ingredients
- Fish: 6
- Mustard oil: to fry the fish
- Thick coconut juice: 4 tbsps
- Onion paste: 2 medium
- Fresh tomato juice: 2 medium
- Mustard oil: to fry the fish
- Mustard oil: 60 ml
- Nigella seeds: a pinch
- Bay leaf: 1
- Chilli powder: 1 tsp
- Cinnamon stick: 1 inch long
- Turmeric powder: as required
- Salt: to taste
- Sugar: to taste
- Warm water: 200 ml
Directions
- - Clean and wash the fish. Drain.
- Rub salt and turmeric powder to the fish.
- Upon moderate heat half fry the fish.
- Heat mustard oil in a karahi upon moderate heat.
- Temper with nigella seeds and the bay leaf. Add cinnamon.
- Add the onion paste and stir fry till oil floats to the top.
- Add the turmeric powder and chilli powder.
- Sprinkle water 2-3 times stirring all the time.
- Add the tomato juice and stir for a couple of minutes.
- Add the warm water and salt. Bring to boil.
- After about 2 minutes add the fish and sugar.
- Simmer covered till the fish is half done.
- Add the coconut juice and simmer till the fish is soft.
- Serve Kawoi Maachor Kalia hot with fried rice.
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