My husband simply loves this fish and so does my son. Its a typical “sindhi” recipe Sindh being the region where i hail from (my father and ancestors)
There are many variations of making this and i will be posting each one as i make them.
I am now on a “non spice” spree! Non spice means no spices…. green chillies , coriander leaves and ginger garlic give me the flavor i need.
If you make this fish the way i have following my instructions you will see how there is no need for the regular cumin(jeera), coriander(dhania) and garam masala (all spice)
Is it delicious? Well try it and do let me know……
This fish is usually served with hot hot rotis (chapattis) made from whole wheat flour… yes i need to do a video on this!!! Adela…helpppppppppp!!!!!
Ok back to the fish…… you can use any fish fillet or even fish with bones… my husband likes boneless so i used perch…but you can use any white fish such as hake, pomfret, etc….
Now shall we start?????
INGREDIENTS: Serves 2 generous portions
500 grams of white fish in fillets
500 grams of finely chopped onions
2 medium sized tomatoes chopped. with the skin on or off
2 inches piece ginger chopped fine
5 tablespoons of cooking oil
1/2 teaspoon of Nitu Didi pure turmeric powder
1 teaspoon of salt or to taste
1 cup of finely chopped coriander leaves
6 green chillies ( less if you dont like a lot of green chillies)
1/4 cup of water
Heat the oil in a pan and add the chopped onions and the chopped ginger and the salt and mix and cover the pan to let the onions sweat and soften.
Let it cook on slow fire and every few minutes just mix them so they dont burn at the bottom. let it slowly cook and soften.
This should take 10 minutes without burning. Please take care not to burn your onions.
When you see the onions have reduced to half its original volume and are really soft and mushy add the chopped green chillies, tomatoes and the turmeric powderand the coriander leaves.
Cook till all the tomatoes are soft and the whole mixure is mushy. There will be no oil floating as we have not used much oil.
Add the fish fillets carefully trying not to overlap them and cover the pan. You can add some water (not too much just quarter cup) and shake the pan. Try not to stir it with a spoon so you dont break the fish pieces…if you need to mix it do so with a fork…carefully.
Cook for about 10 mintues maximum till you see the fish has been cooked. I add more chopped coriander leaves and chopped green chillies.
Serve hot with rotis (chapattis).
A lovely way to eat fish which is also light and flavorful.
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