Pabda Fish 'Bhuna'
Fatima Cooks recipe - Pakistani
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 lb Pabda fish
- 2 onions (sliced thin and long)
- 4 cloves garlic (minced)
- 2 medium tomatoes (chopped)
- 1 tsp whole cumin seeds
- 1 tsp ground coriander powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp red chilli flakes
- 2 tsp salt
- 0.5 tsp turmeric
- 1 green chili (for garnish)
- Fresh coriander (for garnish)
- 4 tbsp oil
- Additional oil for frying the fish (as needed)
Instructions
- 1
First, we take off the head of this fish. Cut the head of at an angle and clean out the innards using a sharp knife.
- 2
Rub the fish well in 1tsp salt and 1/2tsp turmeric and allow to marinate in a colander for a minimum of half an hour.
- 3
Fry the fish (shallow or deep, your call) for 1-2 minutes in very hot oil. Set aside.
- 4
In a skillet or pan big enough to fit all the fish in one layer, add 3-4 tbsp of oil, the sliced onions and minced garlic. Sauté this till very lightly brown.
- 5
Add the tomatoes and spices. Sauté this on high heat till the tomatoes slightly mash and release some of their water.
- 6
At this point, add the fish in a single layer. Using a spoon, take some of the onion and tomato masala and spread it over the fish. Turn the heat to low, cover and allow to simmer for 5 minutes.
- 7
Garnish with chopped coriander and green chilli. Serve immediately.