Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| As Required | Cooking Oil | ||
| 12 | Nos | Mackerels | or Sardines |
| 1 | Large | Onion | Chopped lenghtwise |
| 10-12 | Nos | Chillies Red Bedki (short variety) | |
| 1, 1/2 | Teaspoon | Coriander(Dhania) | |
| 1/4 | Teaspoon | Turmeric Powder | |
| 1 | Teaspoon | Jeera (Cumin Seeds) | |
| 1/4 | Teaspoon | Fenugreek ( Methi) | |
| 1 | Teaspoon | Mustard Seed (Sarson) | |
| 1 | Teaspoon | Fennel -(Saunf, Badi Shep) | |
| 1 | Tablespoon | Ginger Garlic Paste | |
| 1 | Ball | Tamarind | lemon sized |
| A | Few | Curry Leaves (Kadi patta) | |
| As Required | Salt | To taste |
Method
• Soak the tamarind in water for about an hour and extract the pulp.
• Dry roast the chillies, coriander seeds, fennel seeds, mustard seeds, cumin seeds, methi seeds and turmeric.
• Heat little oil in a pan and roast the onions, ginger garlic paste.
• Use little water and grind the above 3 steps to a fine thick paste.
• Heat oil in a pan. Add the curry leaves.
• When they splutter, add the paste, salt and bring it to a boil.
• Add the fish and cook for 10mins.
• Serve hot with rice.
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