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Rui fish curry
Method
- Cut fish into four large pieces.
- Peel and quarter the potatoes.
- Rub the fish with a little turmeric and salt and fry in smoking hot oil until lightly browned.
- Fry the potatoes in oil till just turning brown.
- Drain off excess oil from pan.
- Heat the ghee in the same pan.
- Add bay leaves and garam masala.
- Stir and fry a couple of minutes and then add the sliced onion.
- Fry till limp but quite brown.
- Add all the masala pastes including onion.
- Stir fry adding a sprinkling of water as necessary until masalas look cooked and have changed colour.
- Add 2 cups water, stir and add the fried potatoes.
- Cover and simmer until potatoes are two-thirds done.
- Stir in the fish and simmer until both fish and potatoes are cooked and there is only a thick gravy in the pan.
- A good accompaniment with rice, ghee bhat.
Ingredients:
250 gms. rui fish (any white fleshed fish may be substituted)
4 potatoes
1 onion, halved and sliced fine
1/2 tbsp turmeric paste
1 tsp chilli paste
1 tsp ginger paste
1/2 tsp garlic paste
1 onion ground to a paste
4 bay leaves
Salt and sugar to taste
Oil for frying fish and potatoes
2 tbsp ghee
250 gms. rui fish (any white fleshed fish may be substituted)
4 potatoes
1 onion, halved and sliced fine
1/2 tbsp turmeric paste
1 tsp chilli paste
1 tsp ginger paste
1/2 tsp garlic paste
1 onion ground to a paste
4 bay leaves
Salt and sugar to taste
Oil for frying fish and potatoes
2 tbsp ghee
RECIPES BY REHANA KHAMBATY
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