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River Fish Stew


4-5 pieces Rohu or Catla

2 medium-size tomatoes

3 lemon grass stalks

2 green chillies

2 tbsp rice flour

1 tsp turmeric powder

2 garlic cloves & ½-inch ginger

Handful of coriander leaves

½ piece lime

Salt & water as required

Step 1

Take a saucepan, put 2 & ½ cups of water and let it boil. Pound the lemongrass stalks and add it into the water.  Add diced tomatoes with garlic and ginger. Let it boil for 5 minutes in medium-low flame.

Step 2

In a bowl put rice flour, add little water to make it semi-liquid and put the turmeric powder. Mix it well to avoid lumps. Pour the mix into the saucepan and stir once. Let it simmer for 5 minutes in low flame.

Step 3

Put the fish pieces into the stew with a little salt to taste, stir once and let it boil for another 8 minutes in low flame. Squeeze lime juice into the stew, add the coriander leaves, mix it once and switch off the gas to finish your stew.

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