Pangash fish curry:
1. Mustard oil:1/2 cup
2. salt to taste
3. pangash fish:1kg(cut into medium pieces)
4. red chili powder: 2sp
5. turmeric powder: 2tsp
6. 4 green chilies slit
7. coriander powder: 1tsp
8. ginger paste:1 tbsp
9. cumin paste: 1tsp
10. garlic paste: 1tbsp
11. 2 cup onions chopped
12. Tomato: 3(cut into small pieces)
Wash the fish with salt and lemon juice. Pat them dry with absorbent kitchen paper.
Put the fish in a bowl, and mix with 1 tsp turmeric powder, 1tsp salt and 1tsp red chili powder.
Heat oil in a frying pan; fry the fish until golden brown. Set aside to drain.
In a saucepan, Heat the oil and fry the onion till light brown.(you can put the oil that you used before for fish frying)
Add tomato pieces and fry for 2 min, add ¼ cup water, salt, ginger, garlic, cumin, coriander paste, red chili powder and turmeric powder. Stir and boil till oil separates.
Add fried fish and add 1 cup water. Stir and mix them well.
Cover and cook over moderate heat.
Stir the fish once, add the green chilies, 1tsp sugar and simmer till gravy thicken and oil separates.
Add coriander leaves and turn off the heat. Let it cover for 5 min.
Serve with boiled rice.