The recipe of Fish curry with potato & tomato
4 pieces fish
1 boiled potato
1 tomato chopped
1/2 tbsp ginger-garlic paste
1/2 tbsp panch phuron
1/2 tbsp turmeric powder
1/2 tbsp red chilli powder
1/2 tbsp cumin seeds powder
1/2 tbsp coriander powder
2 tbsp mustard oil
Salt to taste
*panch phoron: a mixture of 5 lndian spice blend- cumin seeds, black mustard seeds, fenugreek seeds, nigella seeds and fennel seeds.
For garnishing chopped coriander leaves
Wash fish pieces. Rub fish pieces with salt and turmeric. Peel the boiled potato and mash it.
In a pan heat oil. Fry fish pieces. Drain and keep it aside. In the remaining oil add panch phoron. When crackling, add ginger-garlic paste. Add turmeric powder, red chilli powder, cumin powder and coriander powder. Add chopped tomatoe and mashed potato. Stir and mix all well. Add salt and 1 cup of water. Bring to boil.
Add fish pieces and close the pan. Cook for another few minutes. Add chopped coriander leaves. Remove from heat.
Serve hot with rice.