Ingredients Jump to Instructions ↓

  1. Cat Fish 1 kg (after cleaning)

  2. (Medium size) Onions 4 (ground)

  3. Green chillies 6 (cut length wise)

  4. Tamarind (two fists)

  5. Ginger Garlic paste 4 tsp

  6. Garam masala 4 tsp

  7. Chili powder 4 tsp

  8. Turmeric powder

  9. (Butter milk or) Curd

  10. Salt to taste

  11. Oil 200 gms

  12. (A whole bunch of fresh) Coriander

Instructions Jump to Ingredients ↑

  1. Soak the tamarind in 1/2 a glass of hot water for atleast 20 minutes. Make a puree of it. Meanwhile, cut the fish into fist size pieces and clean the pieces with some salt, butter milk or curd and turmeric powder (1/2 tsp) and then with water. Mix the fish pieces in a bowl with chilli powder, 4 pinches of turmeric powder, salt and ginger-garlic paste.

  2. Heat oil in a non_stick cooking dish and put the ground onion into it. Fry it on a medium heat till the onion becomes light brown. Now pour the tamarind puree, put the chillies into the dish. Empty the bowl of fish pieces into the dish. Add salt according to your taste. Let the gravy cook on a low heat. In between, keep moving the dish holding the sides of it to stir the contents.

  3. A wooden spatula can be used by taking care that the pieces are not disturbed much. Add garam masala and finely chopped coriander 2 minutes before removing the dish from the flame. Those who do not like the gravy to be much hot and sour, they can reduce the quantity of chillipowder, garam masala and tamarind.


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