In our locality some maids come from a distance, by train every morning to work. My maid is such a person. She brings me fresh water fish alive from her village. I try to prepare them and give my family this rare freshness !
She brought sole fish today.Bengali pronunciation is 'shol'. The taste and texture of this fish is different from others. Texture is bit meaty and tastes very near to mutton. My Grand mother used to say " mangsher moto ranna korte hoy "....means it should be cooked like mutton.
Ingredients
Sole fish medium - 4 (cut into half )
Potatoes - 2 (cut into quarters)
Onion paste - 1 large
Ginger paste - 1tsp
Garlic paste - 1/2 tsp
Sour curd - 1 tbsp / tomatoes -1 big
Slit green chillies - 4
Red chilli powder - 1tsp
Cumin or jeera powder - 1tsp
Turmeric powder - 2tsp
Crushed cardomom - 2
Cinnamon stick - 1inch
Cloves - 2
Mustard oil - 4tbsp
Sugar-1tsp
Salt to taste
Procedure
Clean and wash the fish. Marinate with half the salt and turmeric. Keep aside.
Heat a kadhai or wok. Heat oil.
Fry the fish in batches and keep aside.
In the remaining oil fry the potatoes and keep.
Crush all the garam masalas and add to the oil. Do not burn them.
Add all the pastes and saute for a minute.
Dissolve all the dry spices in a cup of water. Add this to the kadhai.
Let oil separate. Add the fried potatoes. Beat the curd and add. ( if using tomatoes then cut them to pieces and add ) saute for a minute.
Mix 2 cups of warm water. Add the fried fish pieces. Add green chilies, salt and sugar.
Cover and simmer in low flame for 10 minutes.
Put off the gas. Rest covered for 10 more minutes.
Serve this hot with boiled warm rice. A slice of lemon will compliment the gravy or jhol best.
Filled with goodness and health, this dish will provide, guaranteed happiness :)
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