Fiery Fish

Get ready to turn on the heat. It’s interesting to watch how your fish converts into a fiery demon, so tempting that you’ll love when it attacks your palate! This preparation is great for the winter season. What better way to beat the cold than with some hot serving, straight from your kitchen.

INGREDIENTS:

• Fish (Pompret/Rohu) – 4 medium pieces
• Chopped Onion – 1 (3/4 cup)
• Chopped Tomatoes – 1
• Turmeric powder – a pinch
• Ginger-garlic paste – 2 tsp
• Red chilli powder – 2-3 tsp (depends on your tolerance level)
• Garam masala powder- 1/2 tsp (Crush 2 Cardamom, 2 Cloves, 4 Peppercorns, 1 Cinnamon in a pestle until finely ground)
• Crushed dry red chilli – 2 tsp or more
• Cumin powder – ½ tsp
• Yogurt – 3-4 tbsp
• Water – 1/2 cup or more
• Oil – 2 tbsp
• Coriander leaves for garnish

METHOD:

• Clean the fish fillets and marinate in a mix of turmeric, red chilli powder, salt and ginger-garlic paste for 30 minutes.
• Take out your chopping board. Cut the onion and tomatoes. Puree first the onion, keep aside the paste, wash off the residue from the blender and puree the tomato.
• In a large skillet or kadai, pour some oil. When the oil is hot and smoking, throw in the chopped onions (little more than half, keep the rest for further use). Sauté till it turns brown. Add turmeric, red chilli powder, ginger-garlic paste, cumin powder, crushed red chilli and salt. With a spatula, give it all a stir.
• Add fish and stir till the pieces soak all the masala.
• Take a bowl and whisk together yogurt, tomato puree, onion puree (remaining half) and water. Pour it into the pan and mix in well. Turn the heat to medium high and let it boil, then lower the heat and cook for around 10 minutes or till it flakes easily when tried with a fork.
• Just before you turn off the heat, add Garam masala and stir it. Garnish with coriander leaves, and serve with warm rice.

Yield: 2 servings