Amitabha's Kitchen Chronicles

During our monthly grocery stock replenishment, we generally pick up a pack of the frozen Basa fish pieces. This generally comes in handy to make a nice oriental sauce based dish with noodles / fried rice during the weekends or when someone is home for dinner. One of my culinary guides had once advised that in a chinese / oriental restaurant, always preferably pick up a dish in a dark / black sauce and avoid the red sauce dishes since it is mainly based on red chilly paste. Also I have found dark / black sauce based dishes to be more tasty and tastier. This preference made me pick up a bottle of nice oyster sauce during my last trip to a SE Asian country and I had been wanting to make something out of it. And hence the dinner menu during the last weekend was fish stir fried in oyster sauce. The Ingredients: Basa Fish pieces Onions - I prefer cut into squares Green Pepper (to make it colourful you can also add red & yellow bell pepper) Red Chilly - Dried, bout 2-3, broken

Ingredients: Filling: Sattu (roasted chickpea flour) Chopped Onions & ginger Green Chillies Chopped corriander leaves Mustard Oil (try using a little oil from any spicy pickle, preferably chilli / mango) Paratha Whole wheat flour 2 tbsp oil Salt Warm water Process: 1. Using the ingredients listed under "Paratha", make the dough. Add salt and the oil to the flour and mix it nicely to get a fine crumble texture. Add luke warm water and knead the dough to make it into a medium soft consistency. Divide the dough into equal portions for making the parathas 2. Filling: Mix all the ingredients under "Filling" and make a nice mix. Add a little warm water and mix to make a soft dough. Taste the mix for adjusting. 3. Take each roundel of the flour dough, make a cavity for the paratha filling. Stuff the filling and roll out into circular parathas. 4. Make the parathas on a non-stick flat pan (tawa) and serve hot with a dollop of ghee and p