FISH IN SPICY TOMATO GRAVY BONG ISHTYLE.

A simple fish curry cooked in tomato based gravy.

Absolutely lip smacking.

Serves: 4

INGREDIENTS

• 500 gms fish ( Carp, Pomfret), marinated with salt and turmeric

• 1/2 cup sliced onions

• 1tsp salt & 1/2 tsp turmeric for fish marination.

• 11/4 tsp ginger garlic paste

• 3/4 cup grated tomatoes or 2tbsp tomato puree

• 2 whole green chillies.

• 4/4 tsp chilli powder

• 1/2 tsp salt or to taste

• 1/2 tsp turmeric powder

• 2 tbsp oil, pref mustard oil

• 3/4 tsp panch phoron.

• 1/2 cup chopped coriander leaves.

METHOD

1. Heat oil in a pan and sauté the fish, remove.

2. In the same oil, add the panch phoron.

3. Add the sliced onions. Fry till golden brown.

4. Add the ginger garlic paste, tomato puree, turmeric, salt and chilli powder.

5. Fry well. Add chopped coriander leaves

6. Add the whole green chillies

7. Add 1 cup water. Cook till done.

8. Add the fish pieces.

9. Bring to a boil.

10. Remove from fire, pour into a serving dish

11. Garnish with coriander leaves.

12. Serve hot with white steamed rice.

PANCH PHORON :

Equal parts cumin, methi, fennel, mustard and nigella seeds

Mix together and store in an airtight jar.