Indian Lunch
Source:ma
Prep Time:30-60 Minutes
Servings:4
Ingredients:
| 2 | pound | orange roughy filet |
| 1/2 | cauliflower chopped roughly | |
| 2 | potatoes chopped roughly | |
| 1 | tablespoon | ginger paste |
| 3 | chiles (green) slit | |
| 1 | tablespoon | coriander powder |
| 1 | tablespoon | cumin powder |
| 1 | teaspoon | turmeric |
| 1 | teaspoon | chili powder |
| 1 | teaspoon | cumin seeds |
| 1/2 | cup | vegetable oil |
| 1 | pinch | asafoetida |
Directions:
1. Wash, clean the fish. Smear with turmeric and salt.
2. Heat oil in a saucepan. One by one, fry the fish until cooked. Keep aside
3. Mix together ginger paste, turmeric, coriander and cumin powder and asafoetida.
3. In a saucepan, heat oil. Add the cumin seeds and green chillies.
4. Add the potatoes and cauliflower. Fry until partially cooked.
5. Add the ginger-spice paste. Fry until raw smell is gone.
6.Add water enough to cover the vegetables. Lower heat and let the vegetables cook.
7. Once the veggies are cooked, add the fish into the curry.
Serve with hot rice!
GD Star Rating
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