Rohu Fish Stew

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Rohu fish stew

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  • Author: Shampa Banerjee
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 35 minutes 1x

Description

This recipe is a great source of protein. It is also rich in omega-3 fatty acids and various vitamins and minerals such as vitamin A, vitamin C, iron, and calcium.


Ingredients

Scale
  • 200g Rohu fish fillet, cut into pieces
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized tomatoes, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 tablespoons oil
  • Salt to taste
  • 2 cups water

Instructions

  1. Clean the Rohu fish thoroughly and pat dry with a paper towel.
  2. In a bowl, mix together the turmeric powder and salt to make a spice mix.
  3. Rub the spice mix on both sides of the fish pieces and let it marinate for 10-15 minutes.
  4. Heat the mustard oil in a pan over medium heat.
  5. Add the fish pieces to the pan and fry for about 3-4 minutes on each side, or until the fish is cooked through and golden brown.
  6. Heat the oil in a deep pan, and sauté the onions until they are golden brown
  7. Add the ginger and garlic paste, and sauté for another 2 minutes.
  8. Add the tomatoes and cook until they are soft and pulpy.
  9. Add the red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt, and cook for another 2 minutes.
  10. Add the Rohu fish pieces and gently mix with the spices.
  11. Add 2 cups of water and bring the stew to a boil.
  12. Reduce the heat and let the stew simmer for about 10-15 minutes until the fish is cooked through and the stew thickens.
  13. Garnish with fresh coriander leaves.

 



Nutrition

  • Serving Size: 2
  • Calories: 255Kcal
  • Fat: 12g
  • Protein: 39g

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