500 g (1.1 lb) Fish
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
a pinch Fenugreek seeds (methi dana)
2 Onions, chopped
1 1/2 tbsp (36 g) 1 1/4 oz Ginger (adrak), sliced long
3 tbsp Red chilli powder, dissolved in a little water
1 sprig Curry leaves (kadhi patta)
Salt to taste
3 pieces Cocum, soaked in water
12 Garlic (lasan) cloves, chopped
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
a pinch Fenugreek seeds (methi dana)
2 Onions, chopped
1 1/2 tbsp (36 g) 1 1/4 oz Ginger (adrak), sliced long
3 tbsp Red chilli powder, dissolved in a little water
1 sprig Curry leaves (kadhi patta)
Salt to taste
3 pieces Cocum, soaked in water
12 Garlic (lasan) cloves, chopped
method
1. Heat the oil in a pan; add the mustard and fenugreek seeds. When they start spluttering, add the onions. Saute for a while then add the ginger.
2. Add the red chilli water and saute till the oil separates.
3. Add some water, curry leaves, salt, cocum, fish, and garlic. Bring to the boil.Then reduce heat and cook till the fish is tender and the gravy is thick.
4. Serve hot with rice.
2. Add the red chilli water and saute till the oil separates.
3. Add some water, curry leaves, salt, cocum, fish, and garlic. Bring to the boil.Then reduce heat and cook till the fish is tender and the gravy is thick.
4. Serve hot with rice.
serving amount
serves: 6
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