A flavorful Pangash fish curry made with potatoes and long beans, featuring marinated fish, a mix of spices, and fresh vegetables. This dish is perfect for those who enjoy bold and spicy flavors.
1: Marinate the fish with red chili powder, turmeric, and salt to taste.
2: In a pan, heat some oil and fry the fish on both sides for about 2 minutes, or until golden brown. Remove and set aside.
3: In the same pan, fry the sliced potatoes and set them aside.
4: In the same pan, add green chilies and chopped onions. Sauté for a minute, then add onion paste along with the ground spices.
5: Add the chopped tomatoes, cover, and cook on low heat until the oil separates.
6: Add the borboti (yardlong beans), cook for a minute, then cover and cook for 5–6 minutes.
7: Return the fried fish and potatoes to the pan along with 1.5 cups of water. Cover and cook until the oil separates.
8: Garnish with a pinch of cumin and fresh cilantro.
