Categories: Non Veg - Fish

Ingredients

• 2 lbs Grass Carp or Tilapia steaks/ fillets
• 3 Garlic cloves, peeled and crushed
• 1 large chopped Onion
• 1/2 diced Tomato
• 3 medium Potatoes
• 1/4 cup fresh or frozen Peas
• 1/4 tsp Salt
• 1/2 tsp red chilly powder
• 1/4 tsp Turmeric Powder
• 4 whole Cardamom pods
• 1/2 cup Vegetable Oil for frying (4 tbs of this oil to be used for gravy)
• 1 tsp 'ghee'
• 2 - 2 1/2 cups water
• 1/4 cup chopped Cilantro leaves (optional)
• Bengali Gram Masala -
• 2 cardamom pods
• 1/2" cinnamon bark
• 2 cloves
• For Marinade:
• 1/2 tbs salt
• 1 tsp Turmeric Powder
• Preparation
• Fish: Marinate the fish with salt and turmeric powder.
• Garlic cloves - peeled, crush and chop
• Onion - Finely chop a large onion
• Tomato - Wash and dice. Leave skin on.
• Potatoes - Peel and slice in 1/4" thick slices. Immerse in a bowl of water till ready to use.
• Cilantro - Wash and chop. Immerse in a bowl of water till ready to use. Any soil or dirt will settle to the bottom of the bowl.
• Bengali Garam Masala - Roast the spices on medium heat till the sent of spices fill the air for about 30 seconds - a minute. Remove to a bowl and allow to cool for 10 minutes. Grind to a powder in a coffee grinder. Set aside.

Directions

1. In a non-stick frying pan heat 1/2 cup of oil and heat on medium high flame till it is very hot. When you drop the first piece of fish in it should sizzle immediately. Fry for approx 2 minutes per side till is crisp and brown on both sides. Continue till all the fish has been cooked. Remove to a plate and set aside. Set aside 4 tbs of the oil. Store the remaining oil once completely cool for future use.

2. Do not fry more than 2 pieces of fish at a time or the fish will not cook crisp like we want it to.

3. In a separate large saute pan with a lid or ‘kadhai’, take 4 tbs of the oil used to fry the fish. On medium heat, add the crushed garlic and onions and saute till soft and golden brown.

4. Now add the chopped tomatoes, salt, turmeric powder and red chilly powder. Saute for a few minutes on medium flame till tomatoes begin to soften approx 3-4 minutes.

5. Add the whole cardamom, sliced potatoes and 2 cups water. Once the liquid comes to a boil, cover with a tight lid and simmer. Keep at medium heat and simmer for approx 10 minutes or until the potatoes are cooked.

6. Taste and adjust seasonings. Add the fish gently to the gravy and spoon the gravy onto the fish. Now add the peas, sprinkle Bengali garam masala powder and top with 1 tsp ‘ghee’. Cover with a lid and on medium high heat continue to simmer for the next 5 minutes. Garnish with chopped coriander leaves.

7. Serve hot with steamed rice.

8. Enjoy!

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