- 2 Salmon trout fillets
- 1 tsp lemon juice
- 1 tsp Ground turmeric
- ½ tsp salt
Sprinkle fish with lemon juice and leave for 10 minutes. Wash in cold water and pat dry. Rub the fish with turmeric and salt.
- 2 slices green chilis
- 400 ml Chopped tomatoes
- ginger 5 cm chopped
Put the chili, tomatoes and ginger in a food processor and chop until smooth.
Heat the oil in a heavy based frying pan over low heat and fry the fish a few pieces at the time until brown on both sides.
- 2 tablespoons mustard oil
- 1 tsp Panch phorom
Fry the panch phoron for 1 minute until aromatic. Add the tomatoes and fry for another 2 minutes. Add 200 ml of water and bring slowly to boil. Simmer for 3 minutes, add the fish, slowly return to boil and than simmer for another 3 minutes.
- ½ tsp garam masala
Sprinkle with the garam masala and salt to season. Serve with cooked jasmine rice.