SIMPLY EXOTIC: FISH CURRY

MACCHLI JAL KI RANI HAY

JEEVAN US KA PAANI HAY

HAATH LAGAO DAR JATI HAY

BAHAR NIKALO MAR JATI HAY

PAKA KAY KHALO TASTY HAY

This is the one of the famous rhymes from my childhood days, though last line is the creative addition of my MIL and I totally agree with her. There is even one more rhyme related to fish which my younger brother used to sing when he was in school. It goes like this,

MACCHLI KA BACCHA,

ANDAY SEY NIKLA,

ABBU NEY PAKDA,

AMMI NEY PAKAYA,

HUM SAB NEY MILKAR KHAYA,

BADA MAZA AYA,

BADA MAZA AYA

I never happen to cook fish at my parent's house but used to enjoy it whenever my mom made it. When she visited me last year from Pakistan, I made it a point to learn this yummy, scrummy dish from her. Now, I can proudly say, that I can cook some exotic fish curry in no time. This dish can be made using any fish, but if you can get some desi fish like rohu or hilsa then the outcome would be even more yum-yum. Dried fenugreek leaves impart a unique flavour to this dish (yes, this is unusual, brain child of my mom). Now,what are you waiting for, recipe is right after the pics, try it out and do not forget to tell me how it turned out...:D

INGREDIENTS

1 LB ROHU FISH

1 ONION

1 TOMATO

1 TSP FENUGREEK SEEDS

2 TSP GINGER/GARLIC PASTE

SALT TO TASTE

1 TSP TURMERIC POWDER

1 TSP RED CHILLI POWDER

2 TSP CORIANDER POWDER

HANDFUL QASURI METHI (DRIED FENUGREEK LEAVES)

HANDFUL DILL LEAVES AND CORIANDER LEAVES(FOR GARNISH)

1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

1.Clean the fish remove any scales, wash, rub some turmeric powder, salt and 1 tsp lemon juice and leave for 30 minutes minimum. This is the best way to get rid of bad odour.

2.Heat oil in a pot, add fenugreek seeds, fry till it starts changing colour.

3.Add half sliced onion and when it starts turning golden brown, add half tomato finely chopped.

4.Fry for a couple of minutes then add tomato-onion paste and all spices.

5.When oil starts separating add 1 cup water.

6.Let it boil, then add fish pieces one by one, cook covered on medium low flame.

7.After 15 minutes, turn carefully each piece and add qasuri methi at this point.

8.When oil separates, switch off flame and garnish with dill leaves, coriander leaves and whole green chilli.

9.I usually serve hot with matar pulao or zeera rice.

I am sending this to appyayan for her event spotlight:fish.