Puree the tomato. Heat mustard oil in kadai and fry the fish until golden brown. Remove and set aside. In the same oil, sauté the tomato puree for two minutes on low flame. Add red chili powder ...

First of all, sprinkle lemon juice, some turmeric, salt and red chilli in the fish, mix it well and keep it aside. 2. Now heat mustard oil in a big kadhai, fry chopped onion and spread it on a plate ...

Tenga' meaning sour is the dominant flavour in the curry. Sprinkle 1/2 tsp salt and 1/4 tsp turmeric powder on the fish pieces and rub well to coat evenly. 2. Heat oil in a kadai, and fry the fish in ...