Daaler Borai Rupchanda Maach (Pomfret Curry With Fritters)

Serves four to five people.

Ingredients:

• Rupchanda maach (white or silver pomfret) - 5 to 6 pieces
• Daaler bora (dry lentil fritters) - 10 to 12
• Chopped small tomato - 1
• Sliced onion - ½ cup
• Ginger paste - 2 teaspoons
• Garlic paste - 2 teaspoons
• Ground turmeric - 1 teaspoon
• Chili powder - 2 teaspoons
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Green chili - 4 to 5
• Chopped coriander - ½ cup
• Fried cumin powder - 1 teaspoon
• Salt - 2 teaspoons (as needed)
• Oil - ½ cup
  

Preparation:

• Clean the fish pieces with water and some salt and rinse thoroughly.
• Heat oil in a pan and deep fry the fish until they turn light brown.
• Keep aside.

• In a separate pan, heat about 1 table spoon of oil.
• Fry the fritters lightly. Set aside to let them cool.
• Once cool, clean the fritters with water and set aside to dry.

• In the same heated pan, brown the onions.
• Add in ginger and garlic paste with 4 tablespoons of water and fry for a minute.
• Mix in the turmeric, chili powder, cumin powder and coriander.
• Let it simmer for about 2 minutes before stirring in the tomatoes and salt.

• Once the tomatoes soften, add in the fritters with 2 cups of water.
• Add the fried fish and green chili when the water starts to boil.
• Keep over low heat.

• As the water starts to dry up, stir in the coriander leaves and serve hot.