- Fish (I used the Basa variety) – 500gm
- Onions – 2 medium size
- Tomatoes – 2 large or 3 medium
- Dry masalas(salt, turmeric, red chilli, coriander powder) -per taste
- Green cardamom- 4
- Cinnamon – 1 inch stick
- Black peppers – 2
- cloves – 1
- Cumin seeds – 0.5 tea spoon
- Wash the fish fillet thoroughly.
- Pat dry with clean kitchen cloth or tissue.
- Cut into medium size pieces approx. 2″ * 2″
- Sprinkle dry masalas on both sides of the pieces
- Add mustard oil sufficient to fry the pieces in a saucepan.
- Once oil has heated till smoking , simmer it down.
- Gradually slide down masala patted 2-3 pieces into the saucepan.
- After the crackling sound of fish moisture goes off , gently swap the side using spatula or tongs
- Likewise fry all pieces n keep them aside
- Heat oil for gravy in another or same pan if its a non-stick pan.
- Add cumin seeds, cardamom,Cinnamon, cloves and black peppers.
- Saute it a little then add chopped onions, garlic, ginger and green chilly.
- Once the mixture turns slightly brownish, add chopped tomatoes.
- Add dry masalas in small quantity keeping in mind that the fish pieces are already spiced enough.
- After the tomatoes have dried, turn off the stove and cool down the mixture a bit
- Churn the mixture in blender , add little or no water to get a gravy consistency of your choice.
- Now turn on the stove again, add 1 tsp ghee, tejpatta and the churned gravy mixture.
- Check and fix the masalas and consistency before adding the fish pieces.
- Now add the fish pieces slowly, give it a boil and gently mix them with spatula.
- Garnish with chopped dhaniya leaves and cream per your guilt trip 😉