Ever tried restaurant-style Fish gravy? Marinated fish is fried and later added to a spicy and rich gravy, can be paired perfectly with white rice. This is a healthier option with fish in the world of deep fried fish. You can even skip butter for making it more healthier. Try this recipe and make sure to share its pics on Instagram and don't forget to tag us along.
INGREDIENTS:
For marinade:
- Fish- 250 gms (I've used Pomfret fish here, you can use any fish of your choice, Cut it into slices)
- Salt- to taste
- Black pepper powder- 1 tsp
- Ginger- garlic paste- 2 tsp
- Oil- for shallow frying
For The Gravy:
- Oil- 2 tbsp
- Jeera- 1 tsp
- Saunf- 1/2 tsp
- Bay leaf- 1-2 nos
- Sliced garlic- 2 tsp
- Green chillies- 3-4 nos
- Onions- 2 nos (chopped)
- Tomato puree- 1 cup
- Salt- to taste
- Red chilli powder- 1 tsp
- Sugar- 1/2 tsp
- Butter- 1 tbsp
- Kasuri methi- 1 tsp
- Chopped coriander leaves- 2 tbsp
- Jeera powder- 1 tsp
PROCEDURE:
- Wash and clean fish well, pat dry.
- Marinate the fish using the masalas listed and set it aside for 1/2 hour.
- Heat a pan, place fish slices on it and drizzle some oil on it. Fry for 2-3 mins until the fish is 80% cooked. Remove it in a plate and set aside.
- Heat oil in a kadhai, add jeera, saunf ad tej patta to it and let it crackle. Now add sliced garlic to it and saute for a min.
- Now add finely chopped onion to it, add some salt and cook till it gets translucent.
- Pour in the tomato puree and mix well. Allow the mixture to boil and cook for at-least 5 mins or until the raw smell of tomatoes goes away.
- Once the tomatoes have reduced, add green chillies and the rest of the spices. Mix well.
- Now add crushed kasuri methi and chopped coriander leaves to it. Now gently place the pan-fried fish to it and simmer the flame.
- Cover it with a lid and let it 'dum' on low flame for 10 mins.
- Fish gravy is ready, serve hot with white rice.
