Preparation Time: - 15 min
Cooking Time: - 25 min
Servings: - 3 persons
- 6 pieces (approx. 350 gm.) Pabda or Indian Butter Fish
- 1 medium Onion cut for making paste
- 1 medium Tomato
- 1 ½ inch Ginger for making paste
- 2 tsp cumin powder
- 2 Green Chili
- 1 tsp Kashmiri Red Chilli powder ( you can have more according to your taste)
- 2 Bay leaves
- 2 tsp Turmeric powder
- 1 tsp Kalonji / Nigella seeds
- Salt (as per taste)
- 6 tbsp Mustard oil
- Few chopped coriander leaves (optional)
- Wash the fish thoroughly and rub with turmeric powder and salt. Keep aside for 15 minutes.
- Chop the tomato.
- Chop the onions and grind in a blender to a smooth paste. Keep aside.
- Do the same thing with Ginger to have a ginger paste.
- Heat 3 tbsp mustard oil in a non-stick frying pan / kadai in high heat.
- When oil starts smoking turn the burner to medium setting and shallow fry the pieces of fish. Keep aside.
- Take another kadai and heat rest of the oil in high heat.
- When oil starts smoking turn the burner to medium setting - add kalonji / nigella seeds, 1 green chili and bay leaves.
- When they splutter then add onion paste.
- Sauté for few seconds and add the ginger paste.
- Stir for few seconds and add chopped tomato
- Stir continuously and tomato pieces will release a lot of water.
- When the water dries up add cumin powder, turmeric powder and Kashmiri red chili powder. Also add salt and another green chili here.
- Stir and mix – after sometime the mixture will emanate nice smell.
- Pour one cup of water now
- After few seconds add the already fried fish.
- Cook till the gravy is according to your taste. I prefer it with thick gravy.
- Sprinkle few chopped coriander leaves. This is for garnishing and I do not prefer it personally but this is an option.