Main Ingredient:
4 pieces of Pabda fish washed and cleaned (you can also substitute Pabda with fresh water trout).
1 tsp. of salt, 1 tsp. of turmeric, marinade for 10 minutes (You can store this marinated fish in the freezer for up to 10-15 days). Now you can either fry the fish lightly in oil. For those who don’t like frying, they can grill. Heat the grill up to maximum, and put fish in. Time it for 90 seconds. Then open the grill and turn over the fish, then time it for another 90 seconds. The fish should look half-cooked.
Rest of the Ingredients:
Peel 4-5 pods of garlic and either grate it or simply mash it in a mortar or pestle.
1 tsp. fresh ginger paste
1 Onion chopped fine.
2-3 tomatoes, chopped fine.
2 Thai green peppers or Serrano chilies
1tsp tomato ketchup
2 tsp. yogurt (whipped)
1/2 tsp of sugar
Salt to taste
Directions:
Heat 2 tsp oil in a deep pan.
When it’s hot, season with half of the garlic.
Add onion. Fry till brown. Add 1/2 tsp. of sugar when frying onion, it caramelizes faster and stays soft.
Add ginger, and then tomatoes.
Add salt and fry till oil leaves sides.
Now stir in curd, keep stirring. It will blend it nice.
Add ketchup.
Now add the rest of the garlic. Stir for 1 min. Make sure the masala is nice and soft.
Pour in 1 cup of water. When it comes to boil, add the fish. At this point lower and cook for 5 minutes. Add 3-4 Thai green chillies. If you want it to be more dry, increase the flame for 30 seconds, most of the water will dry up.
Add finely chopped coriander leaves.
Serve with Basmati Rice.