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Fish and Vegetable Shorba (Broth)

 INGREDIENTS:

  1. Fish Pieces 250-300 grams (bone-in, river or coastal fish)
  2. Potato cubes 1 cup
  3. Pointed Gourd 5-6, peeled lightly and halved 
  4. Bottle Gourd chunks 1 cup
  5. Onion 1 medium, thinly sliced
  6. Ginger 1-inch grated
  7. Garlic Cloves 5-6, minced
  8. Tomato 1 medium, finely chopped
  9. Turmeric Powder 1/2 tsp
  10. Cumin Powder 1/2 tsp
  11. Black Pepper Powder 1/2 tsp
  12. Green Chilis 1-2 
  13. Nigella Seeds 1/2 tsp
  14. Mustard Oil 1 tbsp
  15. Salt to taste 
  16. Water 2-3 cups
  17. Coriander Leaves, a handful chopped
  18. Lemon Juice 1 tsp

METHOD:

Serving Size: 4-5

Wash the fish pieces thoroughly, then marinate them with salt and turmeric for 10–15 minutes.

Lightly pan-sear the fish on both sides until just golden. Remove and set aside.

In the same pan, add nigella seeds and let them crackle. Add the onion, ginger, and garlic, and cook for a few seconds.

Add the tomatoes, dry spice powders and the vegetables. Add water and simmer until the veggies start softening.

Add the fish back in the broth and simmer gently for 4-5 minutes.

Finish with lemon juice, freshly crushed black pepper and coriander leaves. Serve hot with steamed rice, plain curd and cucumber salad.

NOTES:
The vegetables used in this recipe are simply my preference. You can use any vegetables you prefer or have on hand. This recipe is flexible, making it an excellent way to use fresh seasonal produce while creating a nourishing, wholesome meal.





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