Dec 22, 2024
Magur fish: 500 grams (cleaned and cut) Potatoes: 2 medium-sized, peeled and diced Onion: 2 medium-sized, finely chopped Ginger-garlic paste: 2 teaspoons Tomatoes: 2 medium-sized, chopped Bay leaf: 1 Fresh coriander leaves: For garnish Mustard oil: 3-4 tablespoons
Clean the Magur fish thoroughly with turmeric and salt. Wash off the sliminess.
Marinate the fish pieces with turmeric and salt. Set aside for 15-20 minutes.
Heat mustard oil in a pan until it reaches smoking point. Reduce heat and fry the marinated fish until golden. Remove and keep aside.
In the same pan, add more mustard oil if required. Temper with mustard seeds, bay leaf, and green chilies. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and fry until the raw smell disappears. Add tomatoes, turmeric powder, red chili powder, and cumin powder. Cook until oil separates from the masala.
Add the diced potatoes to the masala. Mix well and cook for 5-7 minutes.
Pour in water (enough to cover the potatoes) and bring to a boil. Cover and simmer until the potatoes are cooked.
Add the fried Magur fish to the curry. Simmer for another 5-7 minutes, allowing the flavors to meld.