White pomfret steaksuse any type of fish with firm white flesh – 1 kg, cleaned and washed
Vegetable Oil – 3 tbsp
Garlic – 6-7 clovescrushed
Paprika – 2 tbsp
Cayenne pepper – 2 tbsp
Caraway – 1 tsppowdered
Cumin – 1 tsppowdered
Tomato puree – puree from 1 large tomatothe original recipe used tomato paste in which case, only 2 tbsp will be needed
Instructions
Heat oil in a wide pan; add the garlic and powdered spices. Keep on low heat to prevent the spices from burning.
Add the tomato puree and sauté till the oil clears. Add 1 cup water and cook covered for 2 minutes on medium heat. (Do not add too much water as the gravy can get quite watery then).
Add the fish steaks to the sauce and cook till done. The gravy must have a sauce-like consistency and take care not to overcook the fish.
Serve the hot fish stew with steamed rice or freshly baked bread.