Gollai fish curry

Directions

1. First, thoroughly clean and rinse the fish. ≈ 8 min
2. Since the fish is small, it’s important to carefully remove the head and insides during cleaning. ≈ 3 min
3. Next, drain it and set it aside separately. ≈ 2 min
4. Season the fish with a pinch of salt and turmeric powder, and let it rest for 10 minutes. ⏱ 10 min
5. This helps to reduce the strong odor of the fish and improve its flavor during cooking. ⏱ ≈ 10 min
6. Wash the apples, eggplants, and peppers, then cut them into pieces of medium or large size. ≈ 8 min
7. Eggplants are often used in many dishes because they help to enhance the flavor and texture of the dish. ≈ 3 min
8. Heat the sesame oil in a pan until it starts to smoke. ⏱ ≈ 7 min
9. Next, turn down the heat and cook the fish over medium heat until it is lightly golden. ⏱ ≈ 10 min
10. Small fish can become tough if overcooked, so it’s best not to overcook them. ⏱ ≈ 10 min
11. Please return to using root vegetables, zucchini, and eggplant in oil paint at medium heat until they are lightly golden. ⏱ ≈ 7 min
12. This method allows vegetables to be cooked without losing their texture or nutrients during the cooking process. ⏱ ≈ 10 min
13. Now, let’s bring cumin back into the spotlight. ⏱ ≈ 7 min
14. Once the aroma has developed, add the chopped onion and chopped garlic, and cook over medium heat until they are lightly golden. ≈ 3 min
15. Next, continue to season with grated ginger and cumin until the fresh scent disappears. ≈ 2 min
16. In a bowl, gently mix together turmeric powder and red chili powder with a small amount of water. ⏱ ≈ 7 min
17. Gradually introduce the spices, allowing the oil paint to begin to separate. ⏱ ≈ 7 min
18. Add the French-style potato fries, eggplant, and bell peppers to the mixture, then stir for a few minutes to combine everything well. ⏱ ≈ 8 min
19. The spices incorporated in this way will be evenly distributed throughout the vegetables. ≈ 3 min
20. Next, add a little water, cover, and cook over medium heat. ⏱ ≈ 10 min
21. Once the vegetables are tender, add the sautéed shrimp to the pan. ⏱ ≈ 7 min
22. Distribute the fresh chili peppers evenly over the fish and gently mix to avoid breaking it. ≈ 4 min
23. Cover the pot and cook over low heat for another 5 to 7 minutes. ⏱ 7 min
24. As the sauce reduces and all the ingredients combine with the spices, the chakhdi will thicken. ⏱ ≈ 10 min
25. After cooking, turn off the heat and cover the dish for a few minutes to allow the flavors of the spices to meld together. ≈ 4 min