Categories: Non Veg - Fish

Ingredients

• Ingredients (serves 4)
• 1. Fish: 4 pieces (I used Rohu)
• 2. Egg plant: 1/2 of a medium size
• 3. Potato: 1 medium
• 4. The white stem of cauliflower (optional): We love this white crunchy inner part and always add this Macher Tak(fish in amchur based gravy) or Tomato’r jhol.
• 5. Tomato: 5 big or 6-7 medium; choose tart ones (I used those tart desi variety)
• 6. Dry red chillies: 2 pieces
• 7. Green chillies: 2 pieces (for the flavor)
• 8. Panchforon: 1/2 tsp

Directions

1. eel and slice the potato and the inner white part of cauliflower stem thinly. Cut the eggplant in half and then slice in medium thick pieces. Wash and keep aside. Cut the tomatoes in quarter and sprinkle some salt.

2. Wash the fish and rub with salt and turmeric. Heat the oil in a pan or kadhai and fry them till lightly brown on both sides. Take them out and reserve.

3. In the same oil lightly fry the sliced potatoes, eggplants and cauliflower stem with salt and turmeric. Reserve.

4. In that same oil add the slited red chillies and panchforon. When you get the aroma add tomatoes and give everything a good stir. Add salt, turmeric and cover. Let it cook on low for 7-8 minutes or till the tomatoes are mushy.

5. With a spatula mash the tomatoes smooth and cook till it starts to stick the bottom of the pan. Add the veggies and 2 cups of water. Bring to a boil and add the fried fish pieces.

6. Cover and cook till the veggies are soft and the gravy thickens a littl

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