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Fish Stew
By : Method
- Clean fish, and mix all ingredients
- After 15 mins keep on slow fire and cook with lid on for 15-20 mins till gravy become saucy and oil separates.
- Serve when cool with hot plain rice.
Note: Fish lowers the rate at which the liver produces fat.
Ingredients:
6 to 8 pieces - big fish pieces (catla, rohu, pomfret or any good fish)
1 cup - tamarind juice
1/2 cup - refined oil
1 - big onion paste
1 - onion pieces cut fine
4 - slit chillies
1 tbsp - chilli powder
2 tsp - ginger garlic paste
1/4 tsp - turmeric powder
curry leaves
salt to taste
6 to 8 pieces - big fish pieces (catla, rohu, pomfret or any good fish)
1 cup - tamarind juice
1/2 cup - refined oil
1 - big onion paste
1 - onion pieces cut fine
4 - slit chillies
1 tbsp - chilli powder
2 tsp - ginger garlic paste
1/4 tsp - turmeric powder
curry leaves
salt to taste
