JEEVEDA FISH MASALA

Wash 500 grams of edible fish thoroughly and marinate it with salt, 2 tablespoons ginger-garlic paste, 1 teaspoon chickpea flour and 2 teaspoons lemon juice. Let it sit for a while. Heat 1 teaspoon oil in a non-stick pan and fry the fish lightly. In a separate pan, heat oil and add ½ teaspoon mustard seeds, cumin seeds, 3 dry red chillies, 2 chopped onions and 5-6 garlic cloves. Saute until golden. Add 3 chopped tomatoes and cook until they soften. Once the mixture cools down, grind it into a paste. Now, in a new pan, add 1 teaspoon turmeric powder, coriander powder, red chilli powder, 3 crushed green chillies, 2 tablespoons Jeeveda Fish Masala, the ground paste, 2 cups water, fried fish, and salt to taste. Cook until everything is well mixed. Serve the fried fish on a plate, garnished with salad and hot steamed rice.