… in the blend of tomato & curry leaves broth.
Quantity: About 15 small pink perch fish
Pink Perch Fish is extremely scaly and has to be thoroughly cleaned.
- Marinate the fish for half an hour in: 1 tsp. of turmeric powder, 1 tsp. of kashmiri chilli powder (- this chilli powder has a mild pungent flavour) or you can also opt to use any other chilli powder of high pungency, ½ tsp. of any garam masala – according to your preference, and salt – according to preference of taste.
- Take a thick bottom saucepan/handi or kadai/wok for preparing broth; in adequate quantity of warm rice bran oil, sauté finely sliced pieces of 3 big tomatoes along with a handful of curry leaves, add the marinated fish to the melted mixture.
- Add adequate quantity of water for a thick broth; cover the utensil to let the fish get cooked in the broth for about 10 minutes in low heat.
The marinated fish cooked in the broth of the tomatoes & curry leaves is flavourful.
Serving size – Approximately 3-4
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.
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