Parse Fish Masala with Cumin paste & Yogurt

Parse fish is widely available and also a very common and popular fish in West Bengal. This recipe is for the people who don't like using Red Chilli Powder in their cooking. I've used Green Chilli paste as well as Pepper Powder instead of Red Chilli powder to make it slightlt hot. I've also used fresh homemade Tomato Puree and Yogurt to make the recipe more tasty and delicious. 

PARSE FISH MASALA WITH CUMIN PASTE & YOGURT

Servings: 5

Ingredients:

Parse Fish – 10 pieces

Turmeric powder – 1/2 tbsp

Ghee (clarified butter) – 2 tbsp

Garlic paste – 1 and 1/2  tbsp

Green Cardamom – 10 to 12, crushed

Pepper – 15 to 20 or 1/2 tbsp, crushed

Fresh Tomato Puree – 3 tbsp

Smooth Cumin paste – 2 tbsp 

Green Chilli paste – 1 tbsp

Yogurt – 4 tbsp, beaten

Water – as per requirement of your gravy

Salt – as per taste

Mustard Oil – 4 tbsp

Preparation:

PARSE FISH

Wash and clean the fish pieces. Marinate fish with turmeric powder and salt for 15 to 20 minutes.

Then heat oil in a pan, shallow fry the fish pieces and keep aside.

In the same oil, add ghee. After ghee melts completely, add garlic paste, crushed green cardamom, crushed pepper. Sauté a little bit.

Then add tomato puree. Cook for a minute. Add little water. Mix them well.

After the mixture is cooked, add cumin paste. Now you need to cook it well for a minute.

Add turmeric powder (1/2 tbsp), and beaten yogurt, add very less water in the mixture.

Keeping the flame low, add salt, mix them and then place the fishes one by one. Coat the fishes with the gravy.

Finally add very little ghee (1/2 tbsp) on the top of the fish gravy.

Cover the lid and let it cook in low flame for another 5 minutes so that the masala goes inside the fishes.

Switch off the flame, don’t open the lid and keep it as it is for 5 minutes more.

Serve this Parse Fish Masala with Yogurt and Cumin paste with steamed rice, pulao and any other rice preparation.