There are too many restaurant websites that don’t adhere to basic design principles. They’re either too fancy with so many buttons to click before actually entering the website, or too minimalist with no real information at all. They include timed popups on every page rather than exit-intent popups on the most important ones. They’re trying to get you to join their email list rather than visit your restaurant, where customers can sign up for your digital loyalty program after signing the check. I think this is due to an identity crisis amongst restaurant website owners. I understand: you’re not a restaurant marketing expert; it’s not your job to know how to design a website. It is your job, however, to know what you want your restaurant website visitors to do. Reserve now? Order now? Eat now? What is the main value proposition of your restaurant? Your food.
Prep: 15 mins
Cook: 30 mins
At first clean the stomach of the fish and wash thoroughly with cold water. Make two cuts on both sides with a knife and marinate with salt and turmeric powder. Now in a pan, heat oil. When the oil becomes steamy hot, add the marinated fish and fry from both sides until becomes golden brown.
When done, take them out from oil and put them aside. To make the gravy, add onion paste into the same oil and fry them until becomes brown.
Now add garlic and fry for another 2-3 minutes. Then add salt, turmeric powder, cumin powder and red chilli powder, and fry them for few minutes on a medium heat.
After that, add chopped tomatoes and cook until all the ingredients become soft and properly cooked. Meanwhile add 1/2 cup of water and 1/2 tsp sugar, then wait for them to become a thick gravy. When the gravy is leaving oil, add chopped coriander and fried fishes into the gravy.
Cook for 4-5 minutes and switch off the flame. Your dish is ready to serve.