Craving #MaaKaKhana? Try out this delicious recipe that’s been lovingly shared with us as part of our Mother’s Day campaign. We’re sure you’ll feel this mother’s love on your plate when you eat it. Enjoy!
What’s so special about this dish? Here’s what Sagarika has to say:
“It’s a rich, flavourful dish and the aroma reminds me of my childhood.”
Clean the fish pieces and marinate them in 1/2 tsp each of salt and turmeric.
Grate the onion, chop tomatoes and green chilies.
Mix the curd and all dry masalas and beat it well to form a paste.
Mix the onion, tomato and chillies in the curd paste.
Pour this mixture over the fish and drizzle about 2 tbsp of mustard oil over it.
Coat the fish with this mixture and let it marinate for about an hour. It is advised that you marinate the fish in a vessel that you can use for cooking too.
After marination, put the vessel over a very low flame on a gas stove. This dish will be cooked over a low flame and no water is to be added.
Check on the fish, occasionally gently flipping it over. You will notice that the dish will release a lot of water. Cook till all the water evaporates and the masala paste is slightly browned at the bottom.
Once done, transfer it to a serving plate. Don't forget to scrape off the browned masala bit from the pan.