With the onset of Lockdown 3.0 in India due to the novel CoronaVirus infection, it's been hard on some people for not getting their favorite dish also. The same case is with my family who were really yearning for fish curry and due to this lockdown we were unable to get fresh fish to cook.

So as an alternative I thought of making this dish which can be definitely considered as doppelganger of fish curry, it's very difficult to differentiate this dish from the actual one from the way I am going to cook this and also because of the texture of this vegetable.

I compromised with the unavailability of fresh fish with this yam dish which will have the same flavours.

Another Pro point for this dish is that a non- vegetarian will be able to take the flavours of a traditional fish curry.

Supplies

Mustard Oil
Elephant Foot / Oal/ Jimikand/ yam
Ginger- Garlic Pate
Red chilli Powder
Turmeric Powder
Fresh Tomato puree
Coriander Powder
Fish Curry Spice Pwder
Garam Masala
Coriander leaves
Onion paste

Step 1: Marination

Marinate your boiled and sliced Jimikand/ Oal/ Elephant Foot/ Yam from 1 tsp ginger garlic paste, 1/2 tsp salt and 1/2 tsp turmeric.

Mix it well

Now fry those slices in mustard oil till you get light reddish texture (like fried fish).

note- wear gloves while slices as it may cause itching if done with bare hands.

Step 2: Gravy Preparation

Now put Onion paste (1 Onion) in that same oil.

Add 1 tsp ginger garlic paste after onions become golden brown.

After that, add the dry spices after the mixture leaves the ginger garlic fragrance- 1/2 tsp turmeric, 1/2 red chilli powder, 1 tsp coriander powder and 1 tsp fish curry spice powder.

Mix it well and add 1 tsp mustard paste in it.

After cooking it for 2-3 min., add tomato paste (2-3 tomatoes) in it.

Stir in well and add 1.5 glass of after after 5 minutes ( when you can smell the flavours of spices)

Put the lid on and let it boil.