1 kg (2.2 lb) Pomfret, fillets or cut into 1/2 thick slices
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 Onion, large, finely chopped
1 tbsp (10 g) Rice flour
1 tsp (2 g) Cumin (jeera), coarsely powdered
2 Garlic (lasan), pods, finely chopped
8 Green chillies, seeded, chopped
2 cups (500 ml) 16 fl oz Water
Salt to taste
3 Eggs, beaten
1 tsp (3 g) Sugar
1/2 cup (100 ml) 3 1/2 fl oz Vinegar (sirka)
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 Onion, large, finely chopped
1 tbsp (10 g) Rice flour
1 tsp (2 g) Cumin (jeera), coarsely powdered
2 Garlic (lasan), pods, finely chopped
8 Green chillies, seeded, chopped
2 cups (500 ml) 16 fl oz Water
Salt to taste
3 Eggs, beaten
1 tsp (3 g) Sugar
1/2 cup (100 ml) 3 1/2 fl oz Vinegar (sirka)
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a broad pan; saute the onion till light brown. Add the rice flour, saute for 2 minutes. Add cumin powder, garlic, and green chillies; saute for 1 minute. Add water and salt.
2. Bring the mixture to the boil. Add the fish and simmer till it is almost done. Remove from heat.
3. Mix the sugar and vinegar with the beaten eggs.
4. Pour the egg mixture into the pan and swirl it around, taking care not to break the fish.
5. Return the pan to the heat and simmer till the gravy thickens. Adjust the vinegar and sugar to get a sweet and sour taste.
6. Serve hot garnished with green coriander.
2. Bring the mixture to the boil. Add the fish and simmer till it is almost done. Remove from heat.
3. Mix the sugar and vinegar with the beaten eggs.
4. Pour the egg mixture into the pan and swirl it around, taking care not to break the fish.
5. Return the pan to the heat and simmer till the gravy thickens. Adjust the vinegar and sugar to get a sweet and sour taste.
6. Serve hot garnished with green coriander.
serving amount
serves: 6 - 8
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