Maas Bilahi Aloo Jhul | Catla Fish gravy with baby potatoes and tomatoes | North East Indian recipe

North East Indian style Fish gravy with baby potatoes and tomatoes

This baby potato and tomato gravy with fried fish makes up into a simple, elegant yet satisfying dish, which we love with piping hot steamed rice during cooler days and cold rice during summer months. The best part about this dish is that it's versatile and the recipe is easy to follow, light and warming, making it a lovely weekday meal gives the fish a lovely flavour from basic ingredients available at home. I love it most when cooked with we cook it baby potatoes especially when we leave the skin on the potatoes to give them a crispy texture as well as boost your fibre intake too.

INGREDIENTS

1.  Fish 5 to 6 pieces - any of your choice

2.  Tomato 3 medium chopped into 4 halves

3.    Baby potatoes 15 

4.    Oil 50ml

5.    Onion 1 medium sliced

6.    Green chilies 5 to 6 slit

7.    Turmeric powder 1 1/2 teaspoons

8.    Salt to taste

PREPARATION

1.    First marinate your fish pieces with turmeric powder and salt for 5 minutes.

2.    Heat oil in a pan then add your marinated fish pieces - fry them on a medium flame and flip until golden brown on both sides and keep aside.

3.    In the same pan remove excess oil, then add your sliced onions, slit green chilies, baby potatoes, turmeric powder and salt to taste - stir them well, open cook them until the onions are cooked and the baby potato skin begins to shrink this should take about 10 to 15 minutes on a low flame.

4.    Add your tomatoes - stir and cook for 5 minutes until it turns pulpy.

5.    Now add 1 liter water - stir, cover and cook it for 15 minutes on a medium flame.

6.    Add your fried fish pieces - stir gently, cover and cook it for 10 minutes

7.    After 10 minutes, check if your potatoes are cooked by pressing couple of them with your ladle and they mash easily, our yummy dish is ready!

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