Bangladeshi Fish Do-Peaja

Ingredients:

Tomato (tomatoe for republicans) 3 medium
Oil 1/3 cupSalt 1 teaspoon
Onion leaves 3 tablespoon
Shredded dhania leaves (cilantro) personal taste
Pepper paste 1/4 teaspoon
Ginger paste 1/8 teaspoon
Onion paste 2 tablespoon
Turmeric powder/paste 1 teaspoon
Chilli powder/paste (red) 1 teaspoon
Sliced onions: 1/2 cup
Fish (preferably small, cut into small pieces) 1 cup

Procedure:

# 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.

# 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 it ready for serve.


suggesion:

Among the fishes available in a typical grocery store, catfish is best suited for Do-peAjA. Shrimp is great too.