Fish Jalfrezi / Macher Jalfrezi

Some chicken recipes do come out perfect with other things as well. Take the recipe of chicken jalfrezi for instance. It was just another whimsical wish of mine...that I wanted to try chicken jalfrezi with fish...but the result was more than satisfactory. 

A little bit like Macher Kalia, but this one is more toned and stable in their spices and richness. Jalfrezi requires adding fried bell peppers in the end...but since I ran out of them so no bell peppers for my Fish Jalfrezi here. But still they were perfect. Perfect in their taste and flavour. I am now really eager to try some more recipe of chicken with the fishes...and see how they turn out!!:)

Fish Jalfrezi

Serves 4

Ingredients:

300gm of fillets of fish – cut into cubes

1 onion – finely chopped

2 tomatoes – pureed

4 cloves of garlic – paste

½ inch ginger – paste

2 green chillies – paste

2 tsp turmeric powder

1 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

A pinch of nutmeg and mace powder

1 small cinnamon stick

2 green cardamoms

2 cloves

1 small bay leaf

1 potato – peeled and cut into cubes

Salt

4 tbsp oil

Method:

Smear the fish and potatoes with 1 tsp turmeric powder and salt. Keep aside for 10 minutes.

Heat the oil in a pan and shallow fry the fish and potatoes separately. Keep them aside.

Lightly pound the whole garam masalas in a mortar and pestle and temper the remaining oil with them.

Sauté for some seconds or until the oil becomes aromatic and then add the chopped onions to them.

Cook and stir the onions until lightly golden brown and then add the chilli-ginger-garlic paste.

Give a good stir and cook for another minute.

Add the tomato puree and cook until the oil separates.

Add the rest of the turmeric powder, red chilli powder, cumin powder and coriander powder.

Mix them well and add a little water. Cook for 2 minutes more allowing the flavour of the spices to mature.

Add ¾ - 1 cup of water and let it come to a boil.

Add the fried potatoes and fishes and close the pan with a lid.

Simmer on medium flame for 10-12 minutes or until the curry thickens.

Open the lid and sprinkle the garam masala powder and the nutmeg and mace powder.

Simmer until you have your desired consistency and then switch off the flame.