Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Nos. | Pompfret - White | Wash and cut in small pieces |
| 6 | Medium | Chillies Green | For grinding |
| 1 | units | Ginger (Adhrak) | For grinding |
| 2 | Nos. | Onions | For grinding |
| 1 | Teaspoon | Jeera (Cumin Seeds) | For grinding |
| 10 | Nos. | Pepper Corns | For grinding |
| 1 | units | Turmeric/Haldi | For grinding |
| 4 | Nos. | Potatoes | Boil, peel and cut |
| 2 | Tablespoon | Ghee | Heat and fry half sliced onion |
| 0 | Little | Vinegar | |
| 0 | Little | Salt | to taste |
Method
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.
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