This quick and easy fish recipe is the perfect low-calorie and low-hassle weeknight meal. Dopeyaji is essentially cooking the fish simmered in onion-tomato based curry.
We used Rohu fish, you can cook any other fish using the same recipe.
For more fish related recipes, scroll to the bottom!
Ingredients
Fish 5 pcs
Onion sliced 1 cup
Turmeric powder 1/2 tsp
Red chilli powder 3/4 tsp
Salt to taste
Tomato diced 1 cup
Water 1 cup
Roasted cumin powder 1/2 tsp
Cooking Directions
Wash, de-scale and clean the fish.
Marinate fish pieces with 1 tbsp lime juice, 1/4 tsp turmeric powder, 1/4 tsp red chilli powder and salt as per taste. Coat all sides equally. Heat oil in a pan and fry the fish pieces until it's golden brown. While frying the fish, fry the skin-side first and then complete the remaining sides. Remove and set aside.
In the same pan, prepare the gravy. Add onions and sauté at medium heat until they are translucent. Add salt while sautéing, it helps the onions to release water and cook faster.
Add red chilli powder, turmeric powder and sauté for approximately 5 minutes. Add water as required. You should see the oil to start surfacing on the top.
Add tomatoes and 1 cup water, continue to cook for another 5-10 minutes to form the gravy.
Add the fish pieces and let it cook for 5 minutes. Flip the fish pieces in the gravy so all sides cook equally.
Add roasted cumin powder. Let t simmer for couple minutes, then remove from heat.
Serve hot with rice! Enjoy!