Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Large | Pompfret - Black (Halwa) | Cut and wash the fish |
| 10 | Large | Chillies Red Dry | For grinding |
| 1 | Teaspoon | Jeera (Cumin Seeds) | For grinding |
| 1 | Piece | Turmeric/Haldi | For grinding |
| 2 | Pods (whole) | Cardamoms (Elaichi) | For grinding (seeds) |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | For grinding |
| 2 | Tablespoon | Vinegar | For grinding |
| 3 | Tablespoon | Ghee | For tempering |
| 1 | Medium | Onion | For tempering - sliced |
| Few | Curry Leaves (Kadi patta) | For tempering | |
| As Required | Salt | to taste |
Method
Cut and wash the fish thoroughly from inside and outside. Grind masala in vinegar. Slice one onion for tempering, and fry I, 2 tablespoons of ghee. Add curry leaves and fry. Mix the ground masala and fry well. Add half cup of masalawater, used to clean the mixer, and boil. Add the cut fish and a little salt to taste, and cover the vessel and cook. Occasionally gently rock the vessel so that the fish and curry mixture blend. When the fish is cooked, put the stove off, and allow it to cool, so that the masala is absorbed by the fish.
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