Picture source: PanCuisine
Ingredients:For Curry:
Fish (can be Rohu, Catla or any) 1 KG sliced pieces.
Mustard Oil - 2 Tbsp
Red Tomatoes 2 medium sized chopped.
Onions 2 diced.
Fermented Bamboo Shoot (1 cup)
Green chillies - Around 4-5 slit into halves
1 Tsp - Turmeric Powder
1/2 Tsp - Red Chilli Powder
Salt to taste
To marinate Fish:
2 Tbsp - Ginger-Garlic Paste
2 Tsp - Red Chilli Powder
1 Tsp - Turmeric Powder
1 Tsp - Salt
Oil for frying fish
Method:
Marinate the fish with all the marination ingredients and leave it aside for at least an hour.
Heat oil till hot and deep fry the fish till the pieces are evenly browned, about 2 mins each, and keep aside to drain excess oil.
In a casserole dish heat 2 Tbsp of mustard oil till the raw smell is gone or till you see the oil begin to smoke and add the diced onions and stir it is well caramelized.
Add the tomatoes and the rest of the spices and stir to allow the flavors to permeate.
Add the bamboo-shoot and water, cover the pot and cook till the water starts boiling, let boil for some time and then reduce flame and cook for about 10 to 15 minutes.
Now add the fried fish and cook for ten minutes and then spread the shallots, cook for another 5 minutes, turn off flame, give a gentle stir making sure not to break the fish pieces, put the lid back on and let rest.
Serve with hot rice
