Sunday, 9 August 2015

Basa Capsicum masala

Our humble Pangash fish has its new Avtar in the form of Basa, which has flooded the super market now a days. Some fillets were sitting in my fridge, so last Saturday I quickly chopped some basic  ingredients and mix them up with Basa over low heat, it tastes awesome. 




Ingredients


  • Basa fillet - 500 gms
  • Onion - 1, medium, chopped
  • Ginger julienned - 1 tsp
  • Garlic, chopped - 1 tsp
  • Tomato - 1 , chopped
  • Capsicum - 1 , cubed
  • Cumin - whole - 1/2 tsp
  • Bay leaf - 1
  • Whole red chilli - 2-3, chopped
  • Cumin powder - 1 tsp
  • Salt, turmeric
  • Sugar - a pinch
  • Oil

Cut the fish fillet into cube and rub salt and turmeric. Keep aside for 10 minutes.
In a pan, heat mustard oil. Then fry the fish cube till golden brown. Keep aside.



In the same pan, add some more oil if required. Then add the bay leaf, whole cumin and dry red chilli.



Then add chopped onion and fry till golden brown. Then add chopped ginger and garlic and continue frying. After 1 minute, add the tomators too and let it become a mash.



Next goes the masala powders, i.e. salt, turmeric and cumin powder. You may add some chilli powder if you like it extra hot. Fry the masalas with a splash of water.



Add a cup of water and let it boil. Then add the fried fish cubes. After 30 seconds, add chopped capsicum. Cook for 5 minutes over low heat, till the water is reduced and gravy thickens. 



Adjust the seasoning. When fish cubes are cooked thoroughly, remove from heat and sprinkle some garam masala powder. 



Serve with roti or rice.




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