Kharai Fish

http://www.khanapakana.com/recipe/templates/cooking-recipe.aspx?articleid=8F1525C3-74DB-477B-B08A-59004015697D&zoneid=210&zn=Seafood-Fish-Recipes&rn=Karhai-Fish

so this is the recipe i cooked the other day.. i almost followed same recipe.. except:

*instead of 1/2 cup oil, i used a little bit less than 1/4.

*Used just 1 green chilli, since our family are not fan of spicy food.

in the directions:

*in the ingredients, 250 gram tomato was asked, but it wasn't mentioned when to cook it, so i added it with garlic paste after i heated the oil with fenugreek seed.

Result:

The taste was good, should be served with Daal as the dish doesn't have much liquids and might turn out a bit dry.

The fish i used didn't absorb the spice that much, from inside it was a bit tasteless

Recommendations

After initial cooking till the fish becomes tender, should give it 3-4 hours before continuing to add the other ingredients to let the fish absorb the masala.

thats all :)

Update:

I had some left overs of this, the taste was more towards sour than yesterday, i think we put too fenugreek seeds and leaves.. next time we should cut the quantites of those by half.. thats what mom said :)