Materials

1. Pars fish 3
2. 1 tablespoon of lemon juice
3. To taste Salt
4. 1 teaspoon of turmeric powder
5. 2 teaspoons of chilli powder
6. 1 teaspoon of coriander powder
7. Cumin powder 1/2 teaspoon
8. Onion 1 (chopped)
9. 1 tablespoon of onion paste
10. Ginger-garlic 1/2 tbsp
11. Tomato paste 2 tablespoons
12. Chira kanchaladhanka 3
13. 1 tablespoon of coriander leaves
14. Mustard oil as needed

Step

1. Wash the fish, apply lemon juice, leave it for 10 minutes, add water, salt and 1/2 teaspoon turmeric powder and marinate for 15 minutes.

   2. Fry the fish in a pan with a little oil on medium heat for 1 minute. Remove excess oil from the pan and keep it like 2 tablespoons.

   3. Stir in onion paste, ginger-garlic paste, and tomato paste one by one for 1 minute. In a bowl, mix salt and all the powdered spices with a little water and cook for 3-4 minutes.

   4. When the oil starts to come out from the spices, boil the broth with 1 cup of warm water and reduce the heat with the fried fish and keep it for two minutes.

   5. Extinguish the flame with sliced ​​kanchaladhanka and coriander leaves and take it down. Serve with hot rice in onion parsley.