Jaismand Lake also known as Dhebar is where this dish found its origin. Maharana Jai Singh built this lake while making a dam on the Gomti River.
| S.NO. | INGREDIENTS | QTY | UOM |
| 1 | Fish | 100 | G |
| 2 | Cumin seed (Jeera) | 30 | G |
| 3 | Garam masala | 5 | G |
| 4 | Chopped Green chilly | 80 | G |
| 5 | Chopped Green Coriander | 10 | G |
| 6 | Chopped Onion | 30 | G |
| 7 | Red chilli powder | 10 | G |
| 8 | Fresh Mint | 30 | G |
| 10 | Oil Refined | 50 | ML |
| 11 | Chopped Tomato | 800 | G |
| 12 | Corn flour | 8 | G |
| 13 | Egg | 1 | NOS |
| 14 | Beson | 5 | G |
| 15 | Chopped Garlic | 10 | G |
| 16 | Salt to taste | 2 | Spoon |
| 17 | Mustard oil | 5 | ML |
| 18 | Red Gravy | 100 | G |
| 19 | Yellow Gravy | 100 | G |
| 20 | Cooking cream | 15 | G |
Instructions
- Grind mint leaves, coriander leaves, ginger, and garlic to a fine paste. Green chutney is ready.
- Then fill the fish with green chutney and keep it aside
- Add egg, cornflour, besan, salt, and water in a bowl to make a paste.
- Dip the fish in the batter and fry.
- Heat oil in a heavy-based saucepan. Cook cloves, bayleaf, cumin seeds, cardamom, and cinnamon together till they start crackling.
- Add the onions and tomato and sauté till the onions become red.
- Add Indian masala and cook for 10 minutes.
- Add the red and yellow gravy and cook for another 5 minutes.
- Then add the fried fish and cooking cream.
- Simmer on a low flame.
- Garnish with ginger and fried mint leaves.
Enjoy this preparation with steamed rice.