FISH BHUNA 

Ingredients:

700 gms /1 lb 9 oz sole or any other while fish

(11/2” X 1” chunks), Cooking oil to shallow fry fish

60 ml/ ¼ cup cooking oil

120 gms /4 oz Onions (chopped)

5 gm/ ½ʺ piece ginger (chopped)

4 flakes garlic (chopped)

2 large tomatoes chopped

3 gms/1tsp Dhania powder (coriander powder)

1.5gms/1/2 tsp turmeric powder

0.75 gms/1/4 tsp red chili powder

Salt

0.375 gm/ 1/8 tsp dalcheeni (cinnamon powder)

0.375 gm/ 1/8 tsp Lavang (clove powder)

0.375 gm /1/8 tsp Chotli Elaichi (green cardamom powder)

0.375 gm / 1/8 tsp Jaipal (nutmeg powder)

3.25 gms/ 1tbsp Taza Dhania (chopped Chinese Parsely)

The Dusting Mixture

9gm/ 1tbsp all-purpose flour

0.75gm/ ¼ tsp Red chili powder

Salt

Serves: 4; Preparation time: 20 minutes, Cooking Time: 30 minutes

Preparation: “The Dusting Mixture”

Mix all the ingredients in a bowl

The Fish: Heat enough oil in a large frying pan, preferably non-stick, dust the fish with the mixture and shallow fry over medium heat until evenly browned turning once. Remove to absorbent paper to drain excess fat.

The Onion Masala:

Place the onions, ginger and garlic in a liquidizer or food processor and blend until smooth.

Cooking: Heat oil in a wide, shallow pan, add the onion mixture, stir over medium heat until the moisture evaporates, reduce to low heat and bhunno/ stir fry until the fat leaves the sides. Then add the coriander (powder), turmeric powder, red chili powder (dissolved in 45 ml/ 3 tbsp of water), bhunno/ stir fry until the fat leaves the sides, add tomato and stir-fry for 4-5 minutes.

Now add 180ml/ ¾ cup water and bring to boil, reduce to low heat, salt and fish, cover and simmer for 5-6