
Ingredients–
- 5 pieces of Katla fish
- 1 medium potato cut into wedges
- Onion paste – 3 tbsp
- Ginger paste – 1 tsp
- Garlic paste – 1/2 tsp
- Cumin powder -1 tsp
- Coriander powder- 1/2 tsp
- Turmeric powder- 1 tsp
- Red chilli powder – 1 tsp
- Tomato – 1 medium
- Curd – 2 tbsp
- Bay leaf – 1
- Cinnamon and clove – 1/2 tsp
- Garam masala powder- 1/3 tsp
- Oil – 4 tbsp
- Salt to taste
- Sugar – 1/3 tsp
Method –
- Wash the fish pieces and smear with salt and turmeric powder. Set aside
- Rub salt and turmeric powder into the potato wedges
- Mix the cumin coriander powder with 2 tbsp water and set aside
- Heat the oil and fry the fish till golden brown. Drain on absorbent paper and set aside
- Fry the potatoes and set aside
- Temper the remaining oil with whole spices and bay leaf
- Add the onion paste and fry on low flame
- Once the juice of onion dries up, add the ginger and garlic paste
- Add turmeric powder, chilli powder and salt
- Keep frying till oil separates
- Now add the cumin coriander paste and fry for about 3 minutes till the raw smell goes away
- Add in the beaten curd and mix well
- Add the tomato and cook till soft
- Once the oil separates, add 1.5 cups of warm water
- When it comes to a boil, add the potato pieces and adjust seasoning
- Cook covered on low heat till it is tender
- Add the fish pieces
- Let it cook on medium flame till the gravy thickens and costs the fish pieces
- Sprinkle garam masala powder and serve hot