ROOPCHAND FISH WITH CORIANDER LEAVES(DHONEPATA MACH)

ROOPCHAND FISH WITH CORIANDER LEAVES(DHONEPATA MACH)

INGREDIANTS

• Fish: 4 pieces roopchand fish
• Onion: 1
• Garlic paste: 1 tbsp
• Yogurt: 1/2 cup
• Coriander leaves: 1/2 cup paste
• Green chilies: 4-5
• tamarind pulp -1 table spoon
• Salt
• Turmeric
• Oil: 3 Tbsp  mustard oil

Method: 

Mixed  salt and turmeric to the fish and keep aside for at least 15 minutes.

wash and make a coarse paste of the coriander leaves with yogurt green chili & tamarind.

Very finely chop the onion.

Heat oil and shallow fry the fish pieces . Keep the flame medium. Take out and keep aside.

In the same oil add the  2 slited green chillies. add chopped onions.  fry on low till light brown color. Now add the garlic paste and turmeric. Fry til the raw smell of the garlic is gone.

Take the pan off heat and mix the paste. Mix properly and put it back on low heat.  add 1/4 cup water, put the fried fish pieces in. Mix and cover. Let it cook for 5-6 minutes then add

1 tsp Mustard oil  and dry up the water to get a thick coating gravy.