Ingredients:

  1. 1 Tin Fish
  2. Salt to taste
  3. oil to fry
  4. Garlic paste 1 tbsp
  5. Ginger paste 1/4 tsp
  6. Methi 5 to 6 pcs
  7. Jeera 1/4 tsp
  8. Sarso 1/4 tsp
  9. Curry leaves 5 to 6 pieces
  10. Masala 1 tbsp
  11. Tumeric 1/2 tsp
  12. 1/2 tsp Lemon Juice
  13. 1 onion
  14. Fresh Chillies chopped in pieces

Method:

  1. Take off the onion skin and cut it lenghtwise  in thin long pieces.
  2. Cut the Tin and pour the fish in a plate, drain out the liquid. Take out the thin layer on top of the fish and take out the bone from the middle of the fish.
  3. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, and stirr.
  4. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  5. Add masala, tumeric, the fish and salt and mix well. If it is too dry than add 1/4 cup of drinking water to help it cook well.
  6. Cook for 5 to 10 minutes and serve with roti and chutney.

Notes:

I have used the brunswick brand of tinned fish.

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Tinned Fish Curry, 8.5 out of 10 based on 2 ratings