Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Large | Onions | Cut lenthwise |
| 1 | Inch | Ginger (Adhrak) | Cut lenthwise |
| 5 | Medium | Chillies Green | Cut lenthwise |
| 1/2 | Tablespoon | Chilly Paste (green) | Apply to fish |
| 1 | Teaspoon | Turmeric Powder | Mix with vinegar and apply to fish. |
| 2 | Tablespoon | Vinegar | Grind to make paste |
| 1 | Tablespoon | Cooking Oil | To fry masalas. |
| Half | Nos. | Coconut (Narial) | Grated coconut, lightly fry |
| 1 | Tablespoon | Coriander(Dhania) | Grind to make paste |
| 1 | Teaspoon | Chilly Powder, Red | Grind to make paste |
| 1 | Tablespoon | Tamarind Pulp | Add with water |
| 5 | Nos. | Curry Leaves (Kadi patta) | Add and fry |
| 1/2 | Tablespoon | Mustard Seed (Sarson) | Add and fry |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | Add and fry |
| 1 | Medium | Surmai | Cleaned, washed , cut and sliced./ Marinated. |
Method
Cut Onions, Ginger and green chillies into lengthwise
Mix the above with fish , turmuric powder and vinegar and set aside for 15 mts.
Lighty fry the grated coconut and corriender, and grind it to a smooth paste with corriender seeds and chilli powder.
Add the paste to the fish and onion mix add water, tamarind and curry leaves. ( Amount of water to your preference, normally 2 cups) Heat in meduim flame until fish is cooked.
Add musturd seeds in hot oil and mix with the curry as a garnish
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