Monday, September 29, 2014
Snapper Head - 1
Mustard Oil - 3 tbsp.
Garlic - 3 cloves, finely chopped
Ginger - 1/2 inch, finely chopped
Onion - 1 big or 2 small ones, thinly sliced
Potato - 1 big Yukon gold, chopped
Tomato - 1, chopped
Turmeric - 1/2 tsp
Red Chili Powder - 1/4 tsp
Paanch Phoron / 5 spices - 1/2 tsp
Green Chili - 2, chopped
Sugar - 1 tsp
Heat mustard oil in a pan and fry the fish till done and brown on both sides.
In the same pan, add a pinch of paanch phoron, chopped green chilies, chopped garlic and ginger.
Then add thinly sliced onion, salt and sugar. Cook till the onion gets soft.
Add the chopped potato slices, turmeric and salt. Cook till the potato is done.
Now add chopped tomato, red chili powder and cook till everything comes together.
Add the cooked fish head, break it into small pieces and mix with the onion and potato. Cook covered for a couple of minutes more.