This is part 2 of a two-part recipe. This shows how to make the curry. Ingredients are for both parts.
Serves: 4
Ingredients:
Rohu (river) fish: 700gm (before cleaning)
Potatoes: 150gm (sliced)
Tadka: [crackling]
Asafoetida (Heeng): one pinch
Bay Leaf (tez patta) : 1 nos (small)
Black Mustard (raai) Seeds: 1 tsp
Fenugreek Seeds (methi): 1/4th tsp
Spices:
1. For marinate
Salt: 1 tsp
Turmeric powder: 1tsp
Red Chili Powder: 1/2 tsp
For fried fish:
Besan (chickpea flour): 2tsp (optional, adds crunchiness and binds)
For Curry:
Salt: 1tsp (to taste)
Turmeric: 1 tsp
Red Chili Powder: 1/2 to 1 tsp
Paste #1 (finely ground. Onion paste can be separate also):
Onion: one small (coarsely chopped or blended)
Garlic Paste: 2tsp
Coriander Seeds: 3tsp (replace with 2tsp coriander power)
Cumin Seeds: 1tsp
Black Pepper: 1tsp
Paste #2 (finely ground):
Yellow Mustard Seeds: 4-5 tsp (soaked for 30 mins before grinding)
Tomato: 1nos, small.
Put the tomato while grinding.
Tomato: 1 large. chopped
Coriander leaves
Tamarind: 5gm. Soaked in water and then strained.
Replace above with 1/2 tsp tamarind pulp/paste from store.
Mustard Oil: a little less than 100gm [see video to know :)]
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