Fish curry in tomato gravy
Pangash/Basa (Pangasius)
Ingedients:
Pangash ½ Kg/750gms cut to medium-size pieces
Tomato: 4-5 medium-size
Mehran curry spice: two table spoons
Fish curry spice: one table spoon
Garlic cloves: 4-5 thinly chopped
Chilli: 3-4 green or red chillies slit at the head
Mustard oil: two table spoons
Salt to taste
Method:
Step 1-The fish pieces are mixed with turmeric powder some
oil and salt and kept aside for 45 minutes then fried in oil in a pan and kept
aside.
Step-2 In a pan oil will be heated then tomato pieces would
be added, after five-six minutes the spices would be added and together these
would be fried for 20 minutes. Add water when the tomato-spice combination become thick and
starts leaving oil on the surface.
Step 3- After the curry boils add fish pieces to it and wait
for five minutes. Then switch off the oven.
Serve it with rice or chapatti/paratha/nan/kulcha. Enjoy!
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