… in the blend of tomato & curry leaves broth.
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