Fish Do Pyaza

That Sunday feeling, we all know it well. The most unproductive day of the week. There’s an excuse to lounge around in your Pyjamas the whole day simultaneously feeling anxious about the responsibilities come Monday morning. I love Sundays just for one reason and that’s because I get an extra hour to sleep which I hanker for throughout the week otherwise I hate the fact that everyone is at home, and all the meals are infront of the TV, the house looks like a tornado hit place and I dread the Monday as I only know how much cleaning and tidying I have to do to get back the house to normalcy. Overall Sundays are an uncomfortable mix of contentment and dread and you are just not really sure of what to do with yourself.

Sundays are also fish days in our house. River fish is such an integral part of a Odia household and culture that sometimes you feel Odias and fish are synonym to each other. Goa has its disadvantages for river fish lovers as in our part of the city the fresh water fish is available only once a week that too on Sundays and the catch comes from Belgaum, Karnataka. So Sunday is a sure shot fish day for us with a fry or a curry with some steaming hot rice to give us company with our favourite shows on TV.

Fish do Pyaza is one of our family favourites with a bowl of pure ghee laden yellow lentils and some rice. This can be made with any kind of fish fresh water or sea fish, boneless fillets cut into cubes or a I have made with Rohu or the Indian Carp, a fresh water fish.Its basically made with lots of sliced onions which is the base for the dry preparation and so the name. A easy, quick and a spicy dish which can be served for parties as well.

Fish Do Pyaza

Print Recipe

Pieces of fried fish cooked in layers of sliced onions and spices imparts plenty of flavour to this dish.

• Coursemain course
• Cuisineindian

Servings	Prep Time
4 number	15 minutes

Cook Time	Passive Time
15 minutes	10 minutes

Servings Prep Time 4 number 15 minutes

Cook Time Passive Time 15 minutes 10 minutes

Fish Do Pyaza Print Recipe Pieces of fried fish cooked in layers of sliced onions and spices imparts plenty of flavour to this dish. Coursemain course Cuisineindian Servings Prep Time 4 number 15 minutes Cook Time Passive Time 15 minutes 10 minutes Servings Prep Time 4 number 15 minutes Cook Time Passive Time 15 minutes 10 minutes

Ingredients

• 4 Rohu Carp Fish Pieces Or
• 1 onion big , sliced fine
• 1 tomato medium purxe9ed or chopped
• 1 tsp ginger garlic paste
• 1/2 tsp vinegar
• 1/2 tsp lemon juice
• 1 tsp turmeric
• 1 tsp chilli powder or to taste
• 1 tsp garam masala powder
• 1/2 tsp pepper powder
• to taste Salt
• 1 tbsp coriander chopped fresh
• 4 tbsps refined oil

Servings: number

Instructions

1. Marinate the fish pieces with salt, 1/2 tsp turmeric, 1/2 tsp chilli powder and lemon juice.Keep aside for 10 minutes.
2. Fry the fish in 4 tbsp of oil in a wok till brown spots appear on both sides and it's done. Drain and keep aside.
3. In the rest of the oil fry the sliced onion till they are transparent , add the ginger garlic paste and vinegar and fry .
4. Cook till the raw smell of the ginger garlic goes off and then add the tomato purxe9e or chopped tomatoes, turmeric,chilli powder and salt.
5. Cook till the tomatoes leave oil and its cooked thoroughly .
6. Now add the garam masala powder and the pepper powder.Mix well.
7. Add the fried fish pieces sprinkle some water if you feel that the gravy is too dry.
8. Coat the masala on the fish carefully making sure the fish pieces don't break. Cook the fish with the masala for 3-4 minutes.
9. Garnish with freshly cut coriander and serve.

Recipe Notes

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