Bored of the usual Katla Machher Jhol (Katla fish gravy, Bengali style) and feeling too lazy to chop Onions, thought of just adding some totally different spices and check out the outcome.
INGREDIENTS:
1.Catla 750gm
2.For marinarion:
a)Lemon juice: of 1 medium sized lemon
b)Pepper powder 2tbsp
c)Garlic Powder 2tbsp
d) Rock Salt- 2 tsp
e) Turmeric - 2 tsp
3.Tomato - 1 large
4.Fennel Seeds 2tsp
5. Grated Aam Aada(raw Mango flavoured ginger) - 2 inch piece , grated.
6.Garlic...1 whole garlic roughly chopped
7. Rock Salt...to taste
8. Kashmiri Mirch...2 tsp
9. Pepper powder ....2 tsp
10. Garlic Powder- 2tbsp
11. Green chilies...finely chopped-2
12coriander leaves.finely chopped ..one fistful
13. White Oil 3tbsp
14. Ghee 1-1.5 tbsp
15.One large tomato..halved
PROCEDURE :
1. Wash and marinate the fish pieces with the ingredients given at 2a to 2e for around 1/2 hour.
2. For frying the fish, I used a flat bottom non stick kadhai. Poured the oil and ghee and added the fish and fried them well on both sides. Keep the fried fish aside.
3.In the same oil+ghee mix, added a halved tomato and fried on low to medium heat for around 10min or till they become squishy. I fried while I was grating aamada and peeling Garlic.
3. Into the same oil, which had the squishy fried tomato, added 2 tsp of Fennel seeds followed by chopped Garlic and grated Aam aada (Mango Ginger) and liberal amount of Pepper powder and Garlic powder. Fried everything on low to medium heat.
4. Also added Turmeric, Rock Salt and Kashmiri.Mirch and kept frying with some sprinkling of water till the spice mix was ready and oil was oozing out from the prepared masala.
5. Now added about 1.5 cups of hot water (water quantity depends on the required consistency of gravy). I didn't want a very runny gravy.
6. added chopped green chilies. Covered the kadhai and let the spice mix-water combo come to a boil.
Now slid in the fried fish pieces.
7. Cooked on medium flame., covered for 2-3 minutes.
8.Added chopped coriander leaves and switched off the gas
9. enjoyed the delicately flavoured spicy, tangy, sweet(from fennel) fish curry with steamed rice.
