Fish pieces cooked with potatoes in tangy spicy tomato curry.



1 rohu fish, cut into big pieces
4-5 tablespoons + 1 teaspoon mustard oil
1 teaspoon turmeric powder
Salt to taste
1 bay leaf
1 tablespoon onion seeds
1 tablespoon ginger paste
4 green chillies, slit
1 teaspoon turmeric powder
1 large tomato, finely chopped
1 medium potato, cut into big cubes
1 teaspoon cumin powder
1 teaspoon coriander powder
¼ teaspoon red chilli powder
Finely chopped fresh coriander leaves for garnishing


1. Heat 4-5 tablespoons mustard oil in a non-stick pan till it reaches smoking point.
2. Put fish in a bowl, add some of the turmeric powder and salt and rub the seasoning over the fish.
3. Add the prepared fish to the oil. Shallow-fry on medium heat till fish gets done on all the sides. Drain on absorbent paper.
4. Add 1 teaspoon mustard oil to the same pan, lower the heat. Add bay leaf, onion seeds, ginger paste and sauté for half a minute. Add chillies, remaining turmeric powder and tomato and sauté till soft. Add potato and sauté again for half a minute. Add cumin powder, coriander powder, red chilli powder and salt and 1 cup water. Cover and cook for 5 minutes.
5. Add fried fish pieces and mix well. Cook for 2-3 minutes.
6. Serve hot garnished with coriander leaves.

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