Haandi Fish Dopiaza
|Ground cumin||1 Teaspoon|
|Ground coriander||2 Teaspoon|
|Ginger pulp||2 Teaspoon|
|Garlic pulp||2 Teaspoon|
|Chilli powder||2 1⁄2 Teaspoon|
|Mango powder||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Cod fillet||1 Pound, cubed|
|Corn oil||1⁄2 Pint (300 Milliliter, For Deep Frying)|
|Oil||4 Tablespoon (For Shallow Frying)|
|Mustard seeds||1⁄2 Teaspoon|
|Onions||4 , sliced|
|Red pepper||1 , cored, deseeded and thinly sliced|
|Green pepper||1 , cored, deseeded and thinly sliced|
1. In a large bowl, mix together the ground cumin, 1 teaspoon each of the ground coriander, ginger and garlic, 1 1/2 teaspoons of the chilli powder, the mango powder, 1 teaspoon salt and the lemon juice. Drop the pieces of cod into the spice mixture and coat them thoroughly. Sprinkle the cornflour on top and shake the bowl a few times to coat the cod with the cornflour.
2. Heat the oil for deep-frying in a deep frying pan, add the fish pieces a few at a time and fry for 1 1/2-2 minutes, stirring gently with a slotted spoon. Transfer the cod to a heatproof dish, cover and keep warm in a low oven.
3. Heat 3-4 tablespoons oil in a haandi or a heavy-based saucepan, add the mustard seeds, curry leaves and onions and fry until soft and golden brown. Lower the heat and add the turmeric and the remaining ginger, garlic, chilli powder, salt and ground coriander and stir-fry for 3-5 minutes.
4. Remove the fish from the oven and add to the onion mixture. Stir in the sliced red and green peppers and stir-fry for 2 minutes. Serve directly from the haandi if wished.