250 g (9 oz) Fish (pomfret / seer / black pomfrct), sliced
For the spice paste:
8 Kashmiri chillies (sookhi lal mirch)
1 1/2 tsp (3 g) Coriander (dhaniya) seeds
3/4 tsp (1 1/2 g) Cumin (jeera) seeds
1/4 tsp Turmeric (haldi) powder
1 1/4 cups (150 g) 5 oz Coconut (nariyal), grated
3/4 tsp (4 cloves) Garlic (lasan), minced
30 g (1 oz) Tamarind (imli), walnut-sized ball, cleaned
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 Onion, small, sliced
2 inch cup's (500 ml) 16 fl oz Water
2 Green chillies, slit
5 - 6 Curry leaves (kadhi patta)
Salt to taste
a pinch Sugar
1 1/2 tsp (3 g) Coriander (dhaniya) seeds
3/4 tsp (1 1/2 g) Cumin (jeera) seeds
1/4 tsp Turmeric (haldi) powder
1 1/4 cups (150 g) 5 oz Coconut (nariyal), grated
3/4 tsp (4 cloves) Garlic (lasan), minced
30 g (1 oz) Tamarind (imli), walnut-sized ball, cleaned
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 Onion, small, sliced
2 inch cup's (500 ml) 16 fl oz Water
2 Green chillies, slit
5 - 6 Curry leaves (kadhi patta)
Salt to taste
a pinch Sugar
method
1. Apply 1/2 tsp salt to the fish. Keep aside for 10 minutes. Wash and pat dry.
2. For the spice paste, grind all the ingredients together with 1/2 cup water to a smooth paste.
3. Heat the oil in a pan; saute onion for a few minutes. Add the ground spice paste and saute for 2 - 3 minutes.
4. Add the water, green chillies, and curry leaves. Bring the mixture to the boil, lower heat and simmer, partially covered, for 10 minutes.
5. Add salt to taste, sugar, and fish. Cook for 5 minutes, shaking the pan occasionally. Adjust seasoning.
6. Serve hot with steamed rice.
2. For the spice paste, grind all the ingredients together with 1/2 cup water to a smooth paste.
3. Heat the oil in a pan; saute onion for a few minutes. Add the ground spice paste and saute for 2 - 3 minutes.
4. Add the water, green chillies, and curry leaves. Bring the mixture to the boil, lower heat and simmer, partially covered, for 10 minutes.
5. Add salt to taste, sugar, and fish. Cook for 5 minutes, shaking the pan occasionally. Adjust seasoning.
6. Serve hot with steamed rice.
serving amount
serves: 5
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