12 Fish, boneless, fillets
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
8 Garlic (lasan), cloves, chopped
1 Ginger (adrak), 1 inch piece, cut into small pieces
6 Green chilies, slit lengthwise, deseeded, cut into small pieces
3/4 cup (150 g) 5 oz Onions, grated
1/2 tsp (1 g) Turmeric (haldi) powder
2 - 3 Curry leaves (kadhi patta)
3 Tomatoes, pureed, strained
Salt to taste 1 tbsp (15 ml) Vinegar (sirka)
2 tbsp (40 ml) 1 1/2 fl oz Cream, fresh
1 tbsp (4 g) Green coriander (Tiara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
8 Garlic (lasan), cloves, chopped
1 Ginger (adrak), 1 inch piece, cut into small pieces
6 Green chilies, slit lengthwise, deseeded, cut into small pieces
3/4 cup (150 g) 5 oz Onions, grated
1/2 tsp (1 g) Turmeric (haldi) powder
2 - 3 Curry leaves (kadhi patta)
3 Tomatoes, pureed, strained
Salt to taste 1 tbsp (15 ml) Vinegar (sirka)
2 tbsp (40 ml) 1 1/2 fl oz Cream, fresh
1 tbsp (4 g) Green coriander (Tiara dhaniya), chopped
method
1. Heat the oil in a pan; add mustard seeds. Stir on medium heat until they begin to splutter. Add garlic and ginger; saute for a minute. Add green chillies and onions; saute until brown.
2. Add turmeric powder, curry leaves, and tomatoes. Fry for 2 - 3 minutes. Add fish, salt, and vinegar.
3. Lower heat and cook covered for a few minutes till the fish is tender.
4. Stir only once or twice and very gently to make sure that the fillets do not break. Taste and adjust the seasoning. Stir in the cream gently.
5. Serve garnished with chopped green coriander and accompanied with rice.
2. Add turmeric powder, curry leaves, and tomatoes. Fry for 2 - 3 minutes. Add fish, salt, and vinegar.
3. Lower heat and cook covered for a few minutes till the fish is tender.
4. Stir only once or twice and very gently to make sure that the fillets do not break. Taste and adjust the seasoning. Stir in the cream gently.
5. Serve garnished with chopped green coriander and accompanied with rice.
serving amount
serves: 4
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