👨‍🍳 Instruktioner

1. 1

   Clean the Shol fish pieces thoroughly and marinate with a pinch of turmeric powder and salt. Set aside.

   💡 Proffstips: Marinating helps to infuse the fish with flavor and reduce any potential fishy odor.
2. 2

   Heat mustard oil in a heavy-bottomed pan or pot over medium-high heat. Once the oil is hot, carefully add the marinated fish pieces and fry until golden brown on all sides. Remove the fish and set aside.

   💡 Proffstips: Frying the fish first helps it to hold its shape during cooking and adds a layer of flavor.
3. 3

   In the same pan, add a little more mustard oil if needed. Add cumin seeds and bay leaves, and let them splutter. Then, add the chopped onions and sauté until they turn golden brown.

   💡 Proffstips: Ensure the onions are well-browned to build a rich flavor base for the curry.
4. 4

   Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Then, add the chopped tomatoes and green chilies, and cook until the tomatoes soften.

   💡 Proffstips: Cooking the aromatics well is crucial for a well-rounded curry.
5. 5

   Add the turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well and cook for a minute until the spices are fragrant.

   💡 Proffstips: To prevent spices from burning, you can add a tablespoon of water.
6. 6

   Add the cubed potatoes and stir to coat them with the spice mixture. Pour in enough water to cover the potatoes and fish, and bring it to a boil. Season with salt to taste.

   💡 Proffstips: Using warm water helps to maintain the cooking temperature.
7. 7

   Once the gravy starts boiling, gently add the fried fish pieces back into the pot. Cover the pot and let it simmer on low heat for about 20-25 minutes, or until the potatoes are tender and the fish is cooked through.

   💡 Proffstips: Simmering on low heat allows the flavors to meld together beautifully.
8. 8

   Sprinkle garam masala powder over the curry. Stir gently and cook for another 2 minutes. Remove from heat.

   💡 Proffstips: Adding garam masala at the end preserves its aromatic qualities.
9. 9

   Serve hot with steamed rice.

   💡 Proffstips: Garnish with fresh coriander leaves if desired.