Being a Bengali, fish is a staple at our home (as is with most Bengalis), and sometimes, even the best of us get bored with the same stuff…Recently, there was an abundance of coriander at home….so naturally, I decided to use it to make one of mom’s fish recipes… A very simple, rustic, no-nonsense dish that can be whipped up in a matter of minutes.. This is typically made in a Bengali household with sweet water fish like Rui/Catla (Rohu and other carp varieties), but I have seen my Maharashtrian neighbours cook a similar dish with Rawas… so what fish you use is entirely your choice..
- Catla Fish (Major Carp) – 6 pieces, marinated with salt and turmeric and deep fried.
- Ginger – 1 inch piece
- Garlic cloves – 12 to 15
- Tomatoes – 2
- Onion – 3 medium sized
- Coriander – a whole bunch
- Green chilies – as per heat tolerance, we used 4
- Ghee – 2 tbsp
- Garam masala powder – 1 tsp
- Cumin powder – 1 tsp
- Coriander powder – 2 tsp
- Red chili powder – 1 tsp
- Salt – to taste
- Make a coarse paste with the ginger, garlic, onion, tomatoes and coriander..
- Heat a kadhai with the ghee and let it smoke before lowering the flame.
- Add the paste (Without getting spattered in the process)
- Add the dry spices, except the garam masala.
- Mix well and ‘bhuno’ on a low flame till ghee leaves the sides.
- Add the fish and a cup or two of water, depending on how much liquid you like your gravy.
- Cover for 5 mins and cook on medium heat.
- Uncover, add garam masala and push the flame to high.
- Once you see the wateriness gone from the gravy, switch off the flame.
- Serve hot and eat with rice or roti