Ruwagan Gadh (Fish cooked delicately in a tomato gravy) recipe
ingredients
500 g (1.1 lb) Fish, firm, white river fish, cut into cubes
1 cup (200 ml) 7 fl oz Vegetable oil
2 cups (400 ml) 14 fl oz Tomato puree
1 tbsp (15 g) Ver paste
1 tbsp (18 g) Garlic (lasan), ground
4 cups (1 litre) 32 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
8 Cloves (laung)
5 Green cardamom (choti elaichi)
6 Black cardamom (badi elaichi)
2 tsp (4 g) Turmeric (haldi) powder
4 Cinnamon (dalchini), 1 inch sticks
Salt to taste
1 1/2 tbsp (37 g) Onion paste, fried
2 tsp (4 g) Kashmiri red chilli powder, dissolved in 1 cup water
1 tsp (2 g) Black pepper (kali mirch) powder
1 tsp (2 g) Black cardamom (badi elaichi) seeds, powdered
1/2 tsp (1 g) Black cumin seeds (shahi jeera)
1 cup (200 ml) 7 fl oz Vegetable oil
2 cups (400 ml) 14 fl oz Tomato puree
1 tbsp (15 g) Ver paste
1 tbsp (18 g) Garlic (lasan), ground
4 cups (1 litre) 32 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
8 Cloves (laung)
5 Green cardamom (choti elaichi)
6 Black cardamom (badi elaichi)
2 tsp (4 g) Turmeric (haldi) powder
4 Cinnamon (dalchini), 1 inch sticks
Salt to taste
1 1/2 tbsp (37 g) Onion paste, fried
2 tsp (4 g) Kashmiri red chilli powder, dissolved in 1 cup water
1 tsp (2 g) Black pepper (kali mirch) powder
1 tsp (2 g) Black cardamom (badi elaichi) seeds, powdered
1/2 tsp (1 g) Black cumin seeds (shahi jeera)
method
1. Fry the fish in oil until reddish brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
2. Heat the oil in a pan; add the tomato puree, ver paste and garlic; fry for 2 - 3 minutes. Add the water, ginger powder, cloves, green and black cardamom, turmeric powder, cinnamon sticks, salt, onion paste and the red chilli water. Mix well and bring the mixture to the boil. Continue to boil on high heat for 5 minutes.
3. Add the fried fish, reduce heat to low and bring the mixture to the boil. Add the black pepper powder, black cardamom powder, and black cumin seeds. Mix well and let the mixture simmer until the oil rises to the surface.
2. Heat the oil in a pan; add the tomato puree, ver paste and garlic; fry for 2 - 3 minutes. Add the water, ginger powder, cloves, green and black cardamom, turmeric powder, cinnamon sticks, salt, onion paste and the red chilli water. Mix well and bring the mixture to the boil. Continue to boil on high heat for 5 minutes.
3. Add the fried fish, reduce heat to low and bring the mixture to the boil. Add the black pepper powder, black cardamom powder, and black cumin seeds. Mix well and let the mixture simmer until the oil rises to the surface.
serving amount
serves: 4
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