Pink Perch Fish…

 in the blend of tomato & curry leaves broth.

The Recipe:

Quantity:  About 15 small pink perch fish

Pink Perch Fish is extremely scaly and has to be thoroughly cleaned.

  • Marinate the fish for half an hour in: 1 tsp. of turmeric powder, 1 tsp. of kashmiri chilli powder (- this chilli powder has a mild pungent flavour) or you can also opt to use any other chilli powder of high pungency, ½ tsp. of any garam masala – according to your preference, and salt – according to preference of taste.
  • Take a thick bottom saucepan/handi or kadai/wok for preparing broth; in adequate quantity of warm rice bran oil, sauté finely sliced pieces of 3 big tomatoes along with a handful of curry leaves, add the marinated fish to the melted mixture.
  • Add adequate quantity of water for a thick broth; cover the utensil to let the fish get cooked in the broth for about 10 minutes in low heat.

The marinated fish cooked in the broth of the tomatoes & curry leaves is flavourful.

Serving size – Approximately 3-4

Wishing You a Wonderful Day



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