The above was our dinner yeterday…plain rice with spinach dal, mixed vegetable fry consisting of carrots, beans and potatoes and borolia fish( sorry, I don’t know what it’s called in other languages) cooked in a poppy seed gravy.In this post, I’m going to dwell on the last, namely the fish dish.
On a recent visit to the local Indian shop, Dinesh, the most ardent lover of fish among the four of us couldn’t resist picking up these little beauties.
There was already some other fish purchased earlier and these ones had to wait their turn for a couple of days…and when they were finally served, my other half was a very happy man by the end of our dinner. In fact, he was so engrossed in eating that he hardly spoke a word till the last morsel. Well, it seemed that the waiting was worth it…
What’s needed for the fish dish-
2 handfuls of poppy seeds, soaked for an hour and grinded into a paste
10 borolia fishes ( however, any other fish of preference can be used)
a paste out of 1 and 1/2 inch of ginger and 2-3 pods of garlic
3 green chillis, split half way through
2 whole red chillis
1 bay leaf
1 tsp cumin seeds
3 pods of cardamom
1 inch piece of cinnamon
1 and 1/2 glasses of milk
1 tsp turmeric powder and some more to fry the fish
1 tsp cumin powder
1/2 tsp garam masala powder
salt to taste
Rub a little turmeric powder and salt to the fish and fry them in 6-7 tblsp of oil, till they are nice and crisp, and set them aside. Actually, even at this stage, the fishes are great to munch on.
Mix the poppy seed paste with the milk and keep aside.
In the same oil that the fish was fried in ( if the pan is nearly devoid of oil, add another couple of tblsps), add the cumin seeds, bay leaf, whole red chillis, green chillis, cardamoms, cinnamon and cloves. When the release their aroma and the cumin seeds begin to splutter, add the ginger- garlic paste and fry for a minute.
Add the turmeric and cumin powders and fry till the oil begins to leave the sides of the pan.
Add the poppy seed-milk mixture along with the fish , season with salt and simmer for a couple of minutes. The gravy will begin to thicken at this stage. Add the garam masala powder, stir for a few seconds and remove from heat when the oil rises to the top and the gravy does not dry out too much. If it does, it can always be lightened with a little water.
Serve hot with plain rice.