In the beginning, the main ingredient I added to anything and everything was tomato paste. It is still one of my favorite ingredients to add to a dish because I absolutely love the flavor it imparts.
Brown rice – 1.5 cup
Fish fillet – 3 pieces
Fish Masala – as required (I used ‘Eastern’)
Oil – 5-6 tbsp
Onion – 1 cup
Capsicum – 1 (chopped)
Ginger-garlic paste – 1 heaped tsp
Tomato Paste – 0.5 cup
Chilli powder – 1-2 tbsp (add according to how spicy you want your dish)
Salt & Pepper – to taste
Coriander leaves – a handful (chopped)
Step 1: Marinate the fish and let it sit for about 30 minutes.
Step 1: Boil the rice until cooked. Strain and keep aside.
Step 2: Pan-fry the fish in minimal oil. When its almost done, you can start scrambling the fish in the pan itself. Once done, transfer the fish to a plate.
Step 3: In the same pan, add a little more oil if required and saute the onions until translucent. Add in the chopped capsicum and cook for a while.
Step 4: Add tomato paste, ginger-garlic paste, chilli powder and mix well. Cook for 5 minutes or so until its raw flavor is lost.
Step 5: Now mix in the cooked fish, rice and coriander leaves. Serve hot.
|You could add in more ketchup/hot sauce according to your taste.|