BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF | MARASA SAROVAR PREMIERE BODHGAYA
INGREDIENTS:
- Rohu Fish- 225 gms
- Onion- 100 gms
- Garlic -20 gms
- Corriander Leaves- 30 gms
- Mint Leaves -30 gms
- Tomato Puree – 150 gms
- Salt- 1 gms
- Lemon -2
- Dried Red Chilli- 2 gms
- Whole Black Pepper- 30 gms
- Refined Oil- 0.05 lt
METHOD:
Heat oil in a wok and add onions, garlic, tomatoes, whole dried red chillies and black pepper corns along with some of the coriander leaves and mint leaves .
Sauté a bit until onions start browning.
In another wok, heat some oil and add coriander leaves and rohu fish . Cook a bit till they start turning soft.
Finally, add the tomato puree and salt and cook until it starts thickening or oil starts separating.
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