👨‍🍳 作り方

1. 1

   Wash and clean the fish fillets. Pat them completely dry with paper towels. Season the fish with 1 tsp turmeric powder and salt. Let it marinate for 10-15 minutes.

   💡 プロのコツ: Drying the fish thoroughly helps prevent oil splatter during frying.
2. 2

   Heat mustard oil in a wok or heavy-bottomed pan until it begins to smoke. Carefully add the seasoned fish fillets and lightly brown on both sides for 1-2 minutes. Remove and set aside.

   💡 プロのコツ: Avoid over-frying the fish at this stage, as it can become dry.
3. 3

   Remove excess oil from the wok, leaving about 1 tablespoon. Add fenugreek seeds and let them splutter for a few seconds. Add the slit green chilies and cubed tomatoes. Stir continuously for 3-4 minutes until the raw tomato smell disappears.

   💡 プロのコツ: Be careful not to burn the fenugreek seeds.
4. 4

   Add the remaining 0.5 tsp turmeric powder and salt to the tomato mixture. Stir well and cover. Simmer for 4-5 minutes.

   💡 プロのコツ: This step allows the tomatoes to soften and release their juices.
5. 5

   Pour in 1.5 cups of water and bring the mixture to a gentle boil. Adjust seasonings if needed.

   💡 プロのコツ: The amount of water can be adjusted based on desired gravy consistency.
6. 6

   Gently lower the fried fish fillets back into the simmering gravy. Cover and cook for 5-7 minutes, allowing the flavors to meld.

   💡 プロのコツ: Ensure the fish is cooked through and flakes easily.
7. 7

   Stir in 1 tbsp of lemon juice just before serving. Serve hot.

   💡 プロのコツ: Adding lemon juice at the end preserves its fresh, tangy flavor.