Monday, July 21, 2008
2 large Rui Fish
3 teaspoons turmeric powder
2 teaspoon panch phoran
1 teaspoon cumin powder
2 teaspoons coriander powder
3/4 teaspoon chili powder
1 Tablespoon plain plain yogurt
1/2 teaspoon garam masala
oil for deep frying
3 medium sized potatoes
1 large onion, finely chopped
2" ginger root , peeled and grated
2-3 cloves of garlic, finely sliced
2 dried red chili
1. Cut each fish into 4 quarters as evenly as possible. Wash and drain the fish and place in a bowl; rub the pieces with 2 teaspoons turmeric powder and one teaspoon of salt and let sit about 15-20 minutes.
2. Heat the oil for deep frying in a small deep vessel . Deep fry the fish a few pieces at a time - 5 mins. each side and then set them aside.
3. Peel the potatoes and cut each one into 4 long wedges. Wash the potatoes drain and set aside.
4. Heat 6-8 tablespoons of the oil add red chili peppers into it and add the panchphoran. When the panchporan begins to sputter, reduce the heat to "low" and add the ginger and garlic and stir fry for 30 sec to a minute.
5. Next add the onions and stir fry them on "medium" heat until they are soft and golden brown.
6. Now reduce the heat to the lowest setting and add the remaining turmeric powder, chili powder, coriander powder and cumin powder stir fry for 2-3 mins.
7. Raise the heat to "medium-high" and now add the potatoes. Stir fry for 5-6 minutes making sure they are evenly covered in all the spices.
8. Add the yogurt and stir fry for another minute or two and then add water and bring it to boil. Cover the pan, reduce the heat to "low" and let it cook for 15 mins.
9. Now add the fish and stir once. Cover and cook some more until the vegetables are done.
10. Sprinkle the garam masala and take off from the heat. Serve hot with rice.