
Ingredients–
- Fish – 4 pieces
- Potato – 1 medium
- Cauliflower -5-6 big florets
- Tomato – 1 big or 2 medium
- Green chillies – 2
- Coriander leaves – a handful
- Onion paste – 1 1/2 tbsp
- Ginger paste – 1 tsp
- Cumin powder – 1/2 tsp
- Coriander powder – 1 tsp
- Red chilli powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Salt to taste
- Sugar – 1/4 tsp
- Mustard oil – 4 tbsp
Method–
- Peel the potato and cut in thick wedges
- Wash the cauliflower and soak in salted water for 10 minutes
- Wash the fish pieces and rub salt and turmeric powder. Set aside for 10 minutes
- Mix the ginger paste, cumin, coriander and chilli powder in 1/3 cup of water. Set aside
- Heat 2 tbsp oil in a Kadhai
- Fry the fishes and set aside
- Fry the cauliflower and potatoes after rubbing with salt and turmeric powder. Set aside
- Add the rest of the oil in the same Kadhai.
- Add the onion paste. Fry on low heat till raw smell is gone
- Add the ginger and powdered spice mix, pinch of salt, sugar and turmeric powder
- Fry on low heat till oil starts to separate
- Add the chopped tomato to the spice mix
- Fry till it becomes soft and mushy
- Now add 2 cups of warm water
- Add the vegetables, slit green chillies and cover
- Let it come to a boil
- Lower the heat
- Once the vegetables are cooked, add the fish pieces
- Cover again.
- Once the gravy thickens a little, switch off the flame
- Sprinkle the chopped coriander