Bengalis are synonymous with fish. NO…they are not legendary swimmers! Nor that they are great lovers of water bodies! I am simply referring to their capacity of eating fish and fondness for all dishes made of fish 🙂 ! I am one; though have discovered this ‘fishy love’ pretty late! But then, better late than never, right?
Here is the expression of my love for fish – Ginger Fish, a self concocted recipe that came out to be pretty well.
And, here goes the recipe:
Fish 4-5 pieces (any variety of medium size)
5-6 table spoon ginger paste
2 large onion
2-3 green chilli
Red chilli powder
1 tea-spoon of kalonjir
2 cups water
Make a paste of onion, 2 tomatoes and the green chilli. Add the ginger paste, salt and one tea-spoon of turmeric powder. Marinate the fish with this paste for 1-2 hours.
Heat oil in a pan and fry the fish pieces. The sides of the fish should turn a bit brownish. Do not deep fry. Keep the fried fish pieces aside.
Slice the other onion and keep aside. Now heat oil in a wok and add the kalonjir. Fry till they splatter a bit and then add the chopped onion. Fry till the onion turns a bit brown. Add the marinate-paste and fry the masala till oil separates.
Add water and simmer for some time. Adjust the taste and add the fish pieces. Do not stir much. Place a lid over the wok and bring the gravy to boil.
After 8-10 minutes remove the lid and check if the fish is tender. Keep on boiling the gravy in low heat it gets the desired consistency.
Sprinkle lemon juice over the dish, garnish with tomato or coriander leaves and serve hot with steamed rice.
And my love for fish continues 🙂