Ingredients–

• 5 pieces Rohu fish
• 1 potato, boiled and chopped into medium pieces and lightly mashed
• 1 tsp ginger garlic paste
• 1/2 ou Tenga (elephant apple lightly pounded), boiled in 2 cups of water for 2 whistles
• 1/2 tsp fenugreek seeds
• 2 green chillies, slit
• 1/2 tsp freshly ground black pepper powder (optional)
• 1 tsp turmeric powder
• Salt to taste
• Mustard oil

Method –

1. Rub the fish with 1/2 tsp turmeric powder and salt. Marinate for 15 minutes
2. Heat 2 tbsp mustard oil in a wok
3. Fry the fish lightly and set aside
4. In the same oil, add fenugreek seeds
5. When the seeds darken, add the potatoes and sauté for 2 minutes
6. Add 1/2 tsp turmeric powder and salt to taste along with the ginger garlic paste
7. Sauté for another 2 minutes
8. Pour the boiled ou Tenga and liquid over the potatoes
9. Add the chillies
10. Once the gravy comes to a boil, lower the heat, cover and cook for 8-10 minutes
11. Add the fish and simmer for about 7-8 minutes
12. Switch off the flame and sprinkle black pepper powder and chopped coriander leaves