MACHER ROSHA (FISH CURRY)
A fish curry from the
eastern part of India. It has a rich sweet gravy.
Carp - 500 gm.
(cut into large slices)
Cumin paste - 10 gm.
Red chili powder - 5gm.
Asafetida - 1 gm.
Ginger/garlic paste - 8 gm.
Coriander leaves - 6 gm.
Tomatoes (chopped) - 80 gm.
Turmeric powder - 5 gm.
Bay leaf - 2 nos.
Garam-masala (ground) - 5 gm.
Ghee (clarified butter) - 12.5 gm.
Oil
Salt and sugar to taste
Rub fish with salt and turmeric. In a pan, heat oil and lightly fry the fish on a high flame. Remove fish to a flat dish. In a clean wok,add 3 tbspn oil and when hot, add cumin seeds and asafetida. Allow to splutter, add bay leaf. Combine turmeric and chili powder and make into paste by adding 1 tspn water. Add this to the wok. Stir on low heat, add coriander and cumin paste after 2 mins. and continue to stir on low heat.
When oil and spices separate, add the ginger/garlic paste and fry for 5-6 mins. Add chopped tomatoes, cook till soft and add warm water upto 1 1/2 cups ( less if drier curry is desired ). Turn on full heat, add salt and 1/2 tspn. sugar( or more if desired ). Add fish, bring to a boil . Lower heat after 5 mins and add ghee and garam-masala. Simmer on low flame for 5-7 minutes till oil floats on the gravy. Serve hot with boiled rice.
Time taken -- 45 mins.
Serves -- 4.
