👨‍🍳 作り方

1. 1

   Marinate the fish pieces with 3/4 tsp Bezaar spice, 1/4 tsp ginger-garlic paste, and lime juice. Let it sit for at least 10 minutes.

   💡 プロのコツ: Ensure the fish is coated evenly.
2. 2

   Heat 1 tbsp of oil in a pan over medium-high heat. Lightly fry the marinated fish pieces until golden brown on both sides. This does not need to cook the fish through. Remove from pan and set aside.

3. 3

   In the same pan (or a pot), heat the remaining 1 tbsp of oil over medium heat. Add the sliced onion and sauté until softened and lightly golden.

4. 4

   Add the remaining 1 tsp ginger-garlic paste, chopped tomato, and green chili (if using). Cook until the tomatoes soften.

5. 5

   Stir in the remaining 3/4 tsp Bezaar spice, turmeric powder, cumin powder, and cinnamon powder. Sauté for about a minute until fragrant.

6. 6

   Dissolve the tamarind paste in the vegetable or fish stock. Add this mixture to the pot along with the tomato paste and the whole loomi. Bring to a simmer.

   💡 プロのコツ: Ensure the tamarind paste is fully dissolved.
7. 7

   Add salt and black pepper to taste. Let the stew simmer for about 10 minutes to allow the flavors to meld.

8. 8

   Gently place the fried fish pieces into the simmering stew. Add the chopped coriander leaves. Cover and cook for another 5-7 minutes, or until the fish is cooked through and flakes easily.

   💡 プロのコツ: Be careful not to overcook the fish.
9. 9

   Remove the whole loomi before serving. Serve hot with steamed rice.