Sometimes it happens that you have very little ingredients in your pantry and you have to feed 2 or 3 hungry soul , then what you do? I face this issue once in a while and try to accomodate whatever I have . One such dish is this when I have some one or two fish pieces , I cut them in fingers or cubes depending on the cut of the fish( belly part turns into fingers whereas the solid part to cubes) and then cook them into a semi dry dish. Goes well with a quick khichuri or pulao.
- Belly portion of katla / katla peti – 3, sliced
- Potato – 1, peeled and sliced
- Onion – 1, thinly sliced
- capsicum – 1/2 , sliced
- Garlic paste – 1 tsp
- Ginger paste – 1/2 tsp
- Tomato – 1, chopped
- Whole dry chilli – 2
- Cumin powder- 1/2 tsp
- Coriender powder- 1/2 tsp
- Salt, turmeric
- Sugar – a pinch
- Mustard oil – 3 tbsp
- Green chilli – sliced, as per taste
- coriander leaves for garnishing
- garam masala powder
Heat 1 tbsp oil in a non stick pan. Fry the potatoes witha pinch of salt and turmeric till golden brown and keep aside. Fry lightly the fish pieces smeared with salt and turmeric and keep aside.
Add the remaining oil into the pan. When it is hot, add the sugar till it is caramelised. Then add the onion and fry till golden brown. Add the ginger garlic paste along with sliced capsicum and fry well.
Add the chopped tomatoes, sliced green chilli, salt, turmeric, cumin and coriander powder and fry the masalas with sprinkle of water till oil starts coming out.
Next goes the salt, turmeric, cumin and coriander powder and fry the masalas with sprinkle of water till oil starts coming out.
Add the fried potatoes and after 30 seconds, add a cup of hot water. Mix well. Once it starts boiling, add the fried fish fishes.
Cook on medium heat till the potatoes are cooked and gravy reduced considerably. The dish should be on the drier side so adjust the water. Sprinkle some chopped coriander leaves too.
Adjust the seasoning and remove from heat. You may sprinkle some garam masala powder if you like.
Enjoy with rice or khichuri.