Ingredients:
- Sea Bream/ Sea Bass (2 Fish, normal size) (Head and tail off, Cut into 3 Slices)
- 1 Medium Onion
- 1 Green Chilli
- Ginger and Garlic (Paste (1 ½ Teaspoon) or Fresh (Better))
- Curry Leaves (1 Sprig)
- Mustard Seeds (1/2 Teaspoon)
- Fenugreek (1/2 Teaspoon)
- Pot Tamarind (2)
- Asafoetida (Small Pinch)
- Salt
- Oil
- Turmeric Powder (1/2 Teaspoon)
- Kashmiri Red Chilli Powder (1/2 Table Spoon)
- Spicy Red chilli Powder (1/2 Teaspoon)
- Coriander Powder (1/2 Teaspoon)
Method:
- Heat up oil in pan, then crack mustard seeds (Medium Heat to crack seeds then lower when adding spice) then add fenugreek.
- Add Onion (Back on medium heat) until sautéed, then add curry leaves.
- Add Green Chilli and ginger/ garlic, cook for 4-5 mins.
- Now add Masalas/ Spices (Turmeric, Coriander, KRC and Spicy red Chilli powders) – (Optional- Make paste by lightly frying spices in dry pan and then adding a little water to make thick paste).
- Mix in for about 2 mins.
- Add Glass of water (1 – 1 ½ Glasses). Season with salt to taste.
- Add tamarind (wash before use), wait until boiling.
- Add all Fish and cover with lid (on low to medium heat for ~15mins) (DO NOT MIX).
- Just before end add pinch of asafoetida and mix (without spoon/ swirl).