You are here

Haandi Fish Dopiaza

foodlover's picture
  Ground cumin 1 Teaspoon
  Ground coriander 2 Teaspoon
  Ginger pulp 2 Teaspoon
  Garlic pulp 2 Teaspoon
  Chilli powder 2 1⁄2 Teaspoon
  Mango powder 2 Teaspoon
  Salt 2 Teaspoon
  Lemon juice 2 Tablespoon
  Cod fillet 1 Pound, cubed
  Cornflour 2 Tablespoon
  Corn oil 1⁄2 Pint (300 Milliliter, For Deep Frying)
  Oil 4 Tablespoon (For Shallow Frying)
  Mustard seeds 1⁄2 Teaspoon
  Curry leaves 6
  Onions 4 , sliced
  Turmeric 1⁄4 Teaspoon
  Red pepper 1 , cored, deseeded and thinly sliced
  Green pepper 1 , cored, deseeded and thinly sliced

1. In a large bowl, mix together the ground cumin, 1 teaspoon each of the ground coriander, ginger and garlic, 1 1/2 teaspoons of the chilli powder, the mango powder, 1 teaspoon salt and the lemon juice. Drop the pieces of cod into the spice mixture and coat them thoroughly. Sprinkle the cornflour on top and shake the bowl a few times to coat the cod with the cornflour.
2. Heat the oil for deep-frying in a deep frying pan, add the fish pieces a few at a time and fry for 1 1/2-2 minutes, stirring gently with a slotted spoon. Transfer the cod to a heatproof dish, cover and keep warm in a low oven.
3. Heat 3-4 tablespoons oil in a haandi or a heavy-based saucepan, add the mustard seeds, curry leaves and onions and fry until soft and golden brown. Lower the heat and add the turmeric and the remaining ginger, garlic, chilli powder, salt and ground coriander and stir-fry for 3-5 minutes.
4. Remove the fish from the oven and add to the onion mixture. Stir in the sliced red and green peppers and stir-fry for 2 minutes. Serve directly from the haandi if wished.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
Average: 4.3 (16 votes)