June 16, 2011

Rohu curry with eggplant & potato:


Rohu 4pieces
Potato 2 medium cut into wedges
Eggplants  1 cut into long pieces
Onion 1 medium chopped
Ginger  1" long grated
Tomato  puree 1/2 cup
Turmeric   1 teaspoon
Cumin pwd  1/2 teaspoon
Red chili pwd 1/2 teaspoon
Green chilies  4 to garnish
Panch foron 1 teaspoon
Salt to taste
Mastered oil   4  tablespoon
Water  1 1/2 cup
Coriander leaves to garnish


Clean the fish pieces and marinate with 1/2 of turmeric and salt. Then heat the oil in a kadai and fry fish pieces till golden brown.
Now in the remaining oil add panch foron and  onion and fry till soften.  Now add  chopped tomatoes into the fried onion and again fry . Now add the potatoes and eggplant  and fry. Then add cumin , red chili and turmeric pwd and little water to it and stir.  When oil separates add the grated ginger and salt and fry for few minutes.
Now add the fried fish and again fry it for 1 minute and after that add water and reduce the heat and let the gravy boil.
When the potatoes have  cooked remove the kadai from  heat and garnish the gravy with chopped coriander  leaves and green chilies and serve with steamed rice.

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