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| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 6 | Nos | Chillies, Green | For grinding |
| 2 | Tablespoon | Ghee | |
| 1 | units | Ginger | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 2 | Nos | Onions | For grinding |
| 10 | Nos | Pepper Corns | For grinding |
| 1 | Nos | Pomfret | |
| 4 | Nos | Potatoes | |
| 0 | Little | Salt | to taste |
| 1 | units | Turmeric/Haldi | For grinding |
| 0 | Little | Vinegar |
Wash, the fish and cut it in small pieces.
Grind the masala shown above for grinding into a fine paste.
Boil the potatoes and peel them and cut them into quarter pieces.
Heat the ghee, and fry half a sliced onion till it turns brown and put the
masala in it and fry till all the raw smell goes. The ghee too separates from
the masala, when properly fried. Then add the masala water, salt and vinegar to
taste and boil. When the curry has cooked, add the potatoes and fish pieces and
boil for some more time preferably simmering it on low flame, till the fish is
cooked and potatoes and the fish absorb the masala.