This is a very traditional Bangladeshi fish recipe.
- Fish (preferably small, cut into small pieces) 1 cup
- Sliced onions: 1/2 cups
- Red chili powder/paste (red) 1 tsp
- Turmeric powder/paste 1 tsp
- Onion paste 2 tbsp
- Ginger paste 1/8 tsp
- Black Pepper paste 1/4 tsp
- Shredded dhania leaves (cilantro) personal taste
- Scallions/Onion leaves 2 tbsp
- Oil 1/3 cup
- Salt 1 tsp
- Tomato 2 medium
- Works best with small fish. Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces.
- After heating the oil add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don’t burn the spices. (Include the onion pastes)
- Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and medium-hi heat.
- When the water has almost evaporated, add tomatoes, cilantero, and the onion leaves. Heat under low-medium heat till the oil starts to float.
- You are done, now eat. 🙂
Among the fishes available in a typical grocery store, catfish is best suited for Do-peAjA. Shrimp is great too.