250 g (9 oz) Fish (shark / catfish), washed, cut into 1 1/2 cubes
3 tbsp 45 ml (1 1/2 fl oz) Vegetable oil
1 Onion, medium-sized, chopped
3 cloves Garlic (lasan), minced
1/2 inch piece Ginger (adrak), minced
4 tbsp (60 g) 2 oz Recheio spice paste
Salt to taste
a pinch Sugar
Vinegar (sirka) to taste
3 tbsp 45 ml (1 1/2 fl oz) Vegetable oil
1 Onion, medium-sized, chopped
3 cloves Garlic (lasan), minced
1/2 inch piece Ginger (adrak), minced
4 tbsp (60 g) 2 oz Recheio spice paste
Salt to taste
a pinch Sugar
Vinegar (sirka) to taste
method
1. Sprinkle some salt on the fish and keep aside.
2. Heat the oil in a pan; add onion and saute for 3 minutes till soft. Add garlic and ginger; saute for 30 seconds.
3. Add recheio spice paste and stir-fry for 2 minutes, adding a little water if necessary.
4. Add 1 1/4 cups water and bring the mixture to the boil, lower heat, cover and simmer for 10 minutes.
5. Add the fish, salt to taste, and sugar. Simmer for 5 minutes until the fish is cooked and the gravy is thick. Adjust seasoning. Add vinegar, if necessary. Remove from heat.
6. Serve hot with rice or bread
2. Heat the oil in a pan; add onion and saute for 3 minutes till soft. Add garlic and ginger; saute for 30 seconds.
3. Add recheio spice paste and stir-fry for 2 minutes, adding a little water if necessary.
4. Add 1 1/4 cups water and bring the mixture to the boil, lower heat, cover and simmer for 10 minutes.
5. Add the fish, salt to taste, and sugar. Simmer for 5 minutes until the fish is cooked and the gravy is thick. Adjust seasoning. Add vinegar, if necessary. Remove from heat.
6. Serve hot with rice or bread
serving amount
serves: 4
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