Ingredients
king fish pieces-2-3 pieces
salt
lemon juice
Marinate the fish in salt and lemon juice for at least an hour.
3-4 tablespoon oil
1 onion chopped finely
2 tomatoes chopped
1 teaspoon fresh or dried fenugreek leaves
1 teaspoon garlic paste
2 green chillies crushed
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
2 potatoes cut in 1 inch pieces
1 tablespoon millet (bajri flour)
1/4 cup water
Heat oil and fry the onion till transparent. Add the tomatoes, garlic, fenugreek, salt, chili powder and turmeric. Cover and cook on low till the oil floats on the sides of the pot. Add the fish and cook carefully turning the sides for about 10 minutes. Add potatoes and add about 2 cups water. Cook till the potatoes are soft. Mix millet flour (bajri flour) in about 1/4 cup water and add to it to the curry, cook till it thickens.
Millet Roti
1 cup millet flour
1/2 teaspoon salt
1 tablespoon oil
warm water to bind (as needed, be careful to put the water slowly in order to get a dough ball)
Mix the above well and bring together the dough. Cover for atleast 15 minutes and then divide the dough into three small balls. Heat a non-stick frying pan on medium heat
Take a plastic sheet and put the dough ball on it and flatten with your hand to make it into a round roti. Cook the roti on the pan.
The best way to enjoy this dish is to break the roti into pieces and soak in the liquid of the curry for at least 15-20 minutes. Serve the remaining curry in a bowl and whoever wants their piece of fish can add it to their soaked roti with some more gravy.
