Fish Curry (Besan-based)

Fish pieces cooked with a mustard-hing tempering and thickened with besan and spices.

Ingredients

• 1/4 kg fish (cut into medium-size pieces)
• 1 1/2 bowls chickpea flour (besan)
• 1 pinch asafoetida (hing)
• 2 tsp cloves
• salt
• garam masala
• coriander-cumin powder (dhaniya-jeeru)
• turmeric (haldi)
• black pepper
• 4 tsp oil (for tempering)
• mustard seeds (for tempering)
• asafoetida (hing) (for tempering (in addition to pinch listed))
• water (add a little as needed while boiling)

Instructions

1. Cut fish into medium-size pieces.
2. Heat oil for tempering; add mustard seeds and asafoetida.
3. Add fish, turmeric, and salt; stir to coat. Cover and cook.
4. Add a little water and boil.
5. Add remaining spices (including cloves and black pepper) and add besan; mix well.
6. Boil on low heat, adding a little water as needed, keeping it covered, for about 15 minutes.