Kadai Fish

Ingredients:

• 4 pieces rohu or katla fish
• 1 large onion (finely chopped)
• 1 tsp.ginger paste
• 2 tsp. garlic paste
• 3-4 green chilies (chopped) 
• 1/2 medium tomato (chopped)
• 1/2 small capsicum (chopped)
• 1 1/4 tbsp. sour curd/yogurt
• 1/2 tsp. + 1/4 tsp. turmeric powder
• 2 tsp. coriander powder
• 1/4 tsp. kasuri methi
• 1/4 tsp. shahi garam masala powder
• 4 tbsp. oil
• Salt to taste
• 1/2 cup water

For tempering:

• 1/4 tsp. shahi jeera+cumin seeds
• 1-2 dry red chili

Making Procedure:

Clean and wash the fishes. Then marinate them with 1/4 tsp. salt and 1/4 tsp. turmeric powder for 5-10 minutes.

Heat mustard oil in a wok till it smoke, reduce heat and add fish pieces. Fry it on medium heat till the both sides turn in golden brown in color. Then remove fried fishes from the wok and keep it aside.

Now add dry red chili, shahi jeera and cumin seeds for temper into the same oil. When the seeds splutter add onion and fry till the edges turn light golden colour.

Then add  turmeric powder and stir it. Add chopped capsicum, green chilies and tomato. Fry it for 2-3 minutes and then add ginger-garlic paste. Fry it for 2 minutes on low heat.

Now add salt, coriander powder, kasuri methi and sour curd. Stir well and cook it for 2-3 minutes on low heat. (Add 1 tbsp. water if the masala feels so dry.)

Then add 1/2 cup water, garam masala powder and fried fishes. Cook it covered for 5 minutes on low flame or till the gravy is thicken to your desired consistency.

Remove from heat and garnish with few chopped coriander leaves.

Serve hot with plain rice.