Updated: Jul 31
By Sarita Pattanaik
Category: Side Dish
While turmeric is a flavorsome spice that is nutritious to consume, it has also traditionally been used in Ayurvedic to treat inflammatory conditions, skin diseases, wounds, digestive ailments, and liver conditions.
Fish 500 gm
2 tsp salt
½ tsp turmeric powder for marination of fish
1 tsp turmeric root paste. (Can use powder if not available)
250 ml butter milk.
Rice water 1 cup ( Traditionally people use Fermented rice Water)
1 tsp panch Phutan(mustard seeds, cumin, Fenugreek, Nigella and Fennel mix together)
4 Green chilly split from middle
10-12 curry leaves
2 tbs Gallic
1 tbs Black pepper finely crushed
One big onion finely chopped
4 tbs Mustard oil for cooking
Coriander leaf 2 tbs for garnishing
Hing- I pinch
Boil sliced vegetables
Wash the whole fish thoroughly, remove the outer cells & clean nicely then cut into small pieces of fish is bigger in size. Traditionally People don’t wash the fish after cutting. The blood of fish should not be washed. Smear them with salt and turmeric powder. Leave for 10-15 minutes. Take a wide Pan put oil and fry the fishes both sides as lightly possible for 2 minutes. This should not be deep fry or crispy, overcook soil the nutrition of fish.
Take the fish into separate plates. Add little oil and put Panch Phutan, once it started spluttering and onion fry for 2 minutes.
Then add garlic & black paper minced, hing, green chili, curry leaves, keep sautéing till the garlic is brown. Add turmeric root paste or powder and fry lightly.
Once done add buttermilk and Rice water and give it a good stir. Add salt to it. Let it comes to a boil and add the fish carefully. Add boiled vegetables to this and simmer for five more minutes.
Stop cooking and put chopped coriander over and close the lid for 5 minutes.
Fish is ready to serve with rice at lunchtime.