Ingredients
- Fish: 6 pieces
- Fermented bamboo shoot: 2 tbsps
- Boiled potato: 2 medium size
- Green chillies: 2
- Hot water: 600 ml
- Mustard oil: to shallow fry the fish
- Mustard oil: 1 tbsp (to prepare the curry)
- Fenugreek seeds: a pinch
- Turmeric powder: 1/2 tsp
- Salt: to taste
- Sugar: 1/2 level tsp
Directions
- Wash the fish and drain.
- Rub salt and turmeric powder to the fish.
- Fry the fish till half done.
- Peel the potatoes and mash well.
- Add turmeric powder and hot water and mix well.
- Heat mustard oil and temper the fenugreek seeds.
- Add the bamboo shoot and stir upon medium heat for about 1/2 a minute.
- Add the hot potato mixture and bring to boil.
- Sprinkle salt to taste and sugar.
- Cook for about 5-6 minutes and add the fish pieces.
- Cook till the fish pieces are tender.
- Add a couple of green chillies.
- Garnish and serve with a piece of lemon and a fresh chilli.
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