Wednesday, September 26, 2012

Fish in Light Gravy

Tilapia Macher Ajhali Jhol
This recipe was shared with me by my sister.  It is very quick and easy to prepare and uses just a few basic ingredients.  Because tilapia fillets are so delicate, I did not fry them first.  Instead, the gravy is prepared and the fish poached in it. This dish tastes very good when cauliflower is added to it.  

2 lbs. Tilapia fillets (or any white fish), cut in half
1 Russet potato, cut in 2 inch lengths
1 bunch cilantro, leaves and stalks chopped
2 green chillies, deseeded and sliced
2 Roma tomatoes, chopped
Salt to taste
2 Tbsp. vegetable oil
1/2 tsp. nigella seeds (kalo jeera/kalonji)
1 tsp. ginger paste
1/2 tsp. sugar
1 tsp. ghee

  1. In a saucepan over high heat, sputter nigella seeds and sliced chillies.
  2. Add tomatoes and ginger paste and fry for 5 minutes until tomatoes soften.
  3. Add potatoes and cook until almost done.  
  4. Adjust salt to taste, then add 2 cups hot water.
  5. Add fish to saucepan, lower heat to medium and simmer until fish turns white
  6. Remove fish from saucepan to serving dish.
  7. Add cilantro, sugar and 1 tsp. ghee to the gravy, bring to a boil and remove from heat.
  8. Pour gravy over fish and serve with hot cooked basmati rice.