River fish is widely eaten in eastern parts of India. When we moved to Sydney, I took a great liking for Baramundi and Bhasa varieties of river fish. This recipe is especially for those who love tangy and hot tasting recipes. This is a quick and simple recipe inspired by east Indian bengali/oriya cuisine. This is what you need:
Ingredients:
1. 250 gms of Baramundi/Bhasa/or any river fish like rahu and katla varieties found in India
2. 1 large tomato
3. 1/4 teaspoon turmeric
4. 1 teaspoon cumin powder (jeera Powder)
5. 1 teaspoon minced garlic
6. Green chillies or 3/4 to 1 teaspoon full red chilli powder
6. salt to taste
7. 1/2 bunch coriander for garnish
8. 3-4 tbsp refined oil
Method:
Wash the fish and cut them into medium rectangular pieces. A medium sized Bhasa can be cut into 3-4 pieces. Rub a pinch of turmeric and salt to the fish and keep aside for 10 minutes. Shallow fry the fish untill light brown but not entirely crispy. Keep aside.
Grate/puree the tomato in a small bowl. To that, add the masalas- turmeric, cumin powder, garlic, salt, chilly powder/slit green chillies. Mix it well. keep aside.
Use the remaining oil in the pan used to fry fish. If no oil remains, add some more. Once the oil heats up, on low flame add the tomato paste with masalas. Mix well. Wait till oil separates from the paste. Add the fried fish to this. Mix well by coating the fish with the masala in the pan. Sprinkle some water- about 2 tsps. Add coriander leaves. Turn off gas/heat. Cover the dish for 5 minutes.
Serve this with hot steamed rice and vegetables cooked in India style.
Note: This is a semi-gravy dish.
Tips: Follow recipe to the t. DO NOT add coriander powder and onions, it changes the taste.
