
Ingredients–
- 6 pieces small fish
- 1.5 cups of bottlegourd, chopped
- 1 medium tomato, chopped
- 1/2 tsp fenugreek seeds
- 2 dry red chillies
- 1 tsp turmeric powder
- 1 tsp lemon juice
- Salt to taste
- 3 tbsp mustard oil
- 2 tbsp chopped coriander leaves
Method –
- Smear the fish with salt and 1/2 tsp turmeric powder for 15 minutes
- Heat oil in a pan
- Fry the fish and set aside
- In the remaining oil, add fenugreek seeds and dry red chillies
- Sauté till the seeds darken
- Add bottlegourd and sauté on low heat till water dries up
- Add the chopped tomatoes
- Cook till the tomato turns mushy
- Add salt and turmeric powder
- Cook covered till oil releases
- Add 1.5 cups of warm water and let it come to a boil
- Add the fish and lower the heat
- Cook till the desired gravy consistency is achieved
- Turn off the flame
- Add lemon juice and chopped coriander leaves
- Serve with plain rice