Fish Do Pyaza is a special dish for me, as it's my mother's recipe that I grew up loving. The combination of tender fish and rich spices always brings back memories of family dinners and happy times. Made with simple, everyday ingredients, this dish is perfect for anyone who enjoys a delicious, homemade fish curry. It's low in calories and fat but high in protein and vitamins, making it a healthy and flavorful meal for...
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Place fish pieces in a bowl. Add water, turmeric, salt and lemon juice. Let it rest for 10 minutes.
Drain water and wash the fish pieces once again in running water. Drain through a colander and pat the pieces dry.
Place fish pieces in a mixing bowl. Add salt, carom seeds, red chilli powder, lemon juice, black pepper powder, turmeric, 1 tbsp of oil and all-purpose flour.
Coat the fish pieces evenly with the spice mixture.
Cover the bowl with a cling film and refrigerate for 15-20 minutes.
Heat a non-stick pan with 1 tbsp of oil on medium flame.
Place the marinated fish pieces side by side and let them fry for 3-4 minutes. Flip the pieces and fry for another 3-4 minutes. Flip again if needed, until lightly browned on both sides.
Transfer the fish pieces to a plate and keep them aside.
Heat oil in a pan on medium flame. Add a bay leaf and dry red chillies and stir for a few seconds.
Add cubed capsicums and onions. Stir them for about 3 minutes till they are slightly brown on the edges. Stir occasionally in intervals.
Add the fried fish pieces to the pan. Gently mix and toss for 1-2 minutes. Turn off the flame and keep it aside.
Heat mustard oil in a heavy-bottomed karahi on medium to high flame.
Add cumin seeds and let them splutter.
Add onions and green chillies. Cook till light brown by stirring frequently for 3-4 minutes.
Add ginger-garlic paste. Stir for a minute.
Add tomato paste and cook for 3-4 minutes till oil releases to the surface and leaves the sides of the pan.
Add salt, kashmiri red chilli powder, turmeric and coriander powder. Mix and cook for a minute.
Add thickened cream to the tomato gravy and stir for a few seconds.
Add water and bring to a boil. Lower the flame and cover with a lid and cook for 7-8 minutes. You can add more water if you prefer a thinner consistency of the gravy.
Add the tempered fish, capsicum and onions to the gravy and gently stir. Cover the karahi with a lid and cook on low flame for 4-5 minutes.
Add dried fenugreek leaves (kasuri methi) and garam masala and gently stir. Check the seasoning and adjust to taste. Turn off the flame and let it rest for a few minutes.
I have used Surmai fish. You can use any kind of freshwater or sea fish of your choice.
I have used mustard oil for cooking the gravy. You can substitute it with any other cooking oil of your choice.
Mustard oil should always be smoked first and then cooled before adding any condiments or spices to it.
What is the cooking process for making Fish Do Pyaza?
To make Fish Do Pyaza, start by marinating the fish in a mixture of water, turmeric, salt, and lemon juice for about 10 minutes. After draining and drying the fish, coat it with a spice mixture of salt, carom seeds, red chili powder, and all-purpose flour, then refrigerate for 15-20 minutes. Fry the marinated fish until lightly browned, then set aside. In a separate pan, sauté onions and capsicum, add the fried fish, and mix gently. Prepare a tomato-based gravy with spices and cream, then combine everything and cook on low heat for a few minutes before serving.
Is Fish Do Pyaza suitable for a low-calorie diet?
Yes, Fish Do Pyaza is a great option for a low-calorie diet. It is low in calories and fat while being high in protein and vitamins, making it a healthy choice for those looking to maintain a balanced diet. The use of fresh fish and vegetables adds nutritional value without excessive calories.
What can I substitute for fish in Fish Do Pyaza if I have dietary restrictions?
If you have dietary restrictions and cannot consume fish, you can substitute it with tofu or paneer for a vegetarian version of Fish Do Pyaza. Both options will absorb the flavors of the spices and gravy, providing a similar texture and taste experience.
How should I store leftover Fish Do Pyaza?
To store leftover Fish Do Pyaza, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. When reheating, do so gently on the stovetop or in the microwave, adding a splash of water if the gravy has thickened.
What are the best side dishes to serve with Fish Do Pyaza?
Fish Do Pyaza pairs wonderfully with steamed basmati rice, naan, or roti to soak up the flavorful gravy. For a refreshing contrast, serve it with cucumber raita or a simple dal. These sides complement the rich flavors of the curry and enhance the overall meal experience.
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