Fish with orange peel

It is a fish curry with orange peel (skin) for exhotic flavour. Back then our moms and aunties used chunks of peels into the curry during cooking. You still can do it, but now a days we can do better. These days we have grater, grinder, blender, peeler etc. You can use any of these. I just used a peeler to shave off the top layer of the orange skin and used a spice grinder to pulverise them to get maximum flavour without the bits and pieces of the peels.

We love our imported frozen deshi fish and ignore the fresh fish abundantly available in mainstream supermarkets in the western countries. Salmon, Trout, Plaice, Sea Bass, Sea Bream etc. are very tasty fish. You should try them if you have not already.

Here I used Trout, you can use any fish.

Scale and wash 1 trout, cut into 1 inch pieces. (some time Trout can be slippery, just rub it with some lemon juice and salt and wash)

Use a small deep pot (not frying pan)

ground oange peel

• Heat the pot
• add 3 tbs oil
• add 2 tbs onion paste and 1 tsp Garlic paste
• 1 tsp mixed curry powder (click to see tips) 
• 1-2 tsp salt (to taste. It's better to be low on salt, you can always add it even after cooking, but you can't take it out!)
• 1 tsp fish seasoning (optional, remember seasonings are salty so you will have to adjust the amount of salt.) 
• 3 tbs grated orange peel
• cook the masala for 2 minutes, add 2-3 tbs water so that the spice does not burn.
• add the fish and coat them with the masala
• add more water so that the fish pieces are just level with water.
• bring  to boil
• cover and reduce the heat 
• simmer for 10 minutes
• turn the heat off

Garnish with some shaving or shredded orange peels.

Serves: 2 person