August 28, 2017


Fish (rohu, carp) - 500 gms (cubed)
Turmeric -1/2 tsp
Salt to taste
Oil to shallow fry

For the Yogurt gravy:
Yogurt - 250 gms
Turmeric - 1 tsp
Chilli powder  -1 tsp
Sugar - 1/2 tsp
Salt to taste
Mustard oil - 1 tbsp

For talimpu:
Oil - 2 tbsp
Bay leaves - 2-3
Cumin seeds - 1 tsp
Green chillies - 2-3 (to garnish)


  • Put the fish in a bowl and rub with turmeric and salt; set aside for 10-15 minutes.
  • Heat the oil in a frying pan, shallow fry the fish. Drain and keep aside.
  • Put all the ingredients for the yogurt gravy in a bowl; mix well and keep aside.
  • Heat the oil in a pan, temper with the bay leaves, cumin seeds and green chillies till they flavour the oil; add the yogurt mixture and simmer till the oil comes to the surface.
  • Add the fish pieces and simmer for 2-3 minutes; transfer to a serving dish and garnish with slit green chillies.
  • Serve hot with plain rice.

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