Kasuri Methi Pabda

Preparation time :  5 mins

Cooking time         :  30 mins

Serves                        : 2

Ingredients:

• Pabda                         - 2-3
• Onion                         - 1 medium, sliced thinly
• Tomato                      - 1 medium, sliced thinly
• Green Chilli              - 3-4, sliced
• Ginger                        - 1/2", grated
• Turmeric powder     - 1 tsp
• Red chilli powder     - 1/2 tsp
• Coriander powder    - 1/2 tsp
• Cumin powder          - 1 tsp
• Kasuri methi              - 1 Tbsp
• Mustard Oil                - 2 Tbsp
• Salt                               - to taste

Method:

1. Wash the fishes properly and pat them dry. 

I cut my fishes into halves as they were pretty big in size. This is optional though.

2. Smear the fishes with half the turmeric powder and salt.

3. Heat 2 Tbsp oil in a pan. When hot add the fish and shallow fry them till cooked from both sides. Pabda gets cooked pretty fast, just a matter of few minutes.

4. Remove fish from oil and keep aside.
5. In the same oil(or add a bit more if needed), add the grated ginger and saute till aroma releases.
6. Add onions and green chilli. Saute till onions turn translucent.

7. Add tomatoes. Cook till tomatoes are cooked and mushy.

8. Add red chilli powder, coriander powder, cumin powder and the remaining turmeric powder. Mix well and cook till masala is cooked. 

9. Add half cup water. Add salt. Mix well and cover and cook till gravy comes to a boil.
10. Crush the kasuri methi in your palm and add into the gravy. Mix well.
11. Add the fried fishes and cover them with gravy. Cover the pan with a lid and cook for another few  minutes.
The gravy should not be runny, so cook a little more if needed to get the gravy thick.

12. Serve hot with plain rice.