Nga Atoiba Thongba

Cuisines

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Recipe

Ingredients

500 grams	fresh fish (preferably Rohu or Catla)
2 tablespoons	mustard oil
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	cumin seeds
1 cup	potatoes, peeled and cubed
1 cup	green peas
2 cups	water
1 teaspoon	ginger-garlic paste
2 pieces	green chilies, slit
1 teaspoon	salt
1 bunch	fresh coriander leaves, chopped

Instructions

1. 1 Clean the fish and cut it into medium-sized pieces.
2. 2 Marinate the fish pieces with turmeric powder, red chili powder, and salt. Set aside for 15 minutes.
3. 3 Heat mustard oil in a pan until it starts to smoke, then reduce the heat.
4. 4 Fry the marinated fish pieces until golden brown on both sides. Remove and set aside.
5. 5 In the same pan, add cumin seeds and let them splutter.
6. 6 Add ginger-garlic paste and sauté until the raw smell disappears.
7. 7 Add the cubed potatoes and green peas, and sauté for 5 minutes.
8. 8 Add water, slit green chilies, and salt. Bring it to a boil.
9. 9 Add the fried fish pieces to the boiling mixture and simmer for 15 minutes, or until the potatoes are cooked and the gravy thickens.
10. 10 Garnish with fresh coriander leaves before serving.