Here is a concise summary of the provided text:
**Title:** Recipe for a Simple Desi Fish Curry
**Key Points:**
1. **Introduction**: The author shares a recipe for a traditional Indian fish curry, highlighting its health benefits (Omega 3 fatty acids) and convenience using a delivery app (Jeep) for ingredients.
2. **Ingredients & Prep**:
* Fish (1 kg, slaughtered)
* Spice base: mustard seeds, cumin seeds, black pepper, coriander seeds, dried red chillies, green chillies, ginger, garlic, turmeric powder
* Tomatoes (pureed)
* Oil (mustard oil recommended)
* Other spices (punch foreign masala, Kashmiri red chilli powder)
3. **Cooking Steps**:
* Marinate fish with spice base for 5 minutes
* Fry fish in a flat pan with hot oil
* Use the same oil to make the curry gravy
* Add punch foreign masala, tomato puree, and spices; cook until the masala is granular
* Add hot water and the fried fish; cook uncovered for 5 minutes
4. **Finishing Touches**:
* Cover and let it set for 3 minutes after turning off the heat
* Serve with rice or puri
5. **Additional Info**:
* A promotional mention of the "Jeep" delivery app for quick ingredient delivery
* An invitation to download the "Hobs key" (with a link in the description) for easy access to ingredients.
Here are the extracted key facts in short sentences, numbered for reference:
1. **Recipe Topic**: The recipe being discussed is for a "good desi fish curry".
2. **Weather Context**: The recipe is suggested for the changing season (implying colder weather).
3. **Fish Nutrition**: Fish contains Omega 3 fatty acids, beneficial during seasonal changes.
4. **Grocery Delivery App**: "Jeep" is mentioned as a delivery app that can deliver over 5,000 grocery products within 10 minutes.
5. **No Minimum Order**: There is no minimum order requirement on the Jeep app, with competitive pricing.
6. **Coupon Offer**: A coupon code "India" offers a direct 10% discount on orders.
7. **Spice Base Ingredients**:
* Whole mustard seeds (small ones recommended)
* Cumin seeds
* Black pepper
* Coriander seeds
* Dried red chillies (optional, for color and fragrance)
* Green chillies (for aroma)
* Ginger
* Fresh garlic (approximately two bulbs)
8. **Spice Base Preparation**: The spice base should be made into a very fine paste, possibly requiring a little water.
9. **Fish Preparation**:
* 1 kg of slaughtered fish was used.
* First, apply salt (Namak), then wait for 5 minutes.
* Apply the spice base on both sides of the fish, then marinate for 5 minutes.
10. **Frying**:
* Best oil for frying: Mustard oil.
* Recommended cooking vessel: Flat pan or fish fry pan (not a deep frying pan).
* Oil should be piping hot before adding fish.
11. **Fish Frying Technique**:
* Add fish away from your body.
* If skin is attached, place chili on the skin side, away from the body.
12. **Recipe Flexibility**: The fried fish can also be served as a snack with lemon and chat masala.
13. **Curry Preparation**:
* Uses the same oil from frying (can be filtered if desired).
* A kadhai (or the same pan, if large enough) is used for the curry.
14. **Punch Foreign Masala Ingredients**:
* Equal quantities of various spices, plus:
+ Cumin seeds
+ Fennel
+ Celery
+ Fenugreek seeds
+ Nigella seeds
+ Optionally, bigger mustard seeds
15. **Curry Cooking Process**:
* Roast the masala mixture for 1-2 minutes until it crackles.
* Add the entire spice base, ensuring no flavor is left behind.
* Cook on medium flame with a lid for 3-4 minutes.
* Add torn green chillies, Kashmiri red chilli powder (for color), and roasted tomato paste.
* Cook on very low flame for 4 minutes with a lid.
* Then, add hot water and the fried fish, cooking openly for 5 minutes.
16. **Final Step**: After turning off the gas, cover and let it sit for exactly 3 minutes before serving.