Mullet Stew

Mangalore - Goa - Seafood


Quantity Measure Ingredients Description:
1 Nos. Shevte (Mullets) Singular: Shevto.. Wash cutr and keep aside
6 Nos. Chillies Red Dry for grinding
1 units Turmeric/Haldi for grinding
1 Teaspoon Jeera (Cumin Seeds) for grinding
3 Nos. Onions for slicing. Keep some for frying
0 Little Salt to taste
4 Medium Chillies Green for slicing
6 Flakes/Cloves Garlic (Lason, Losun) for slicing
2 Nos. Tomatoes for slicing
1 units Ginger (Adhrak) for slicing
1 Nos. Coconut (Narial) for extracting juice
2 Tablespoon Ghee Warm and fry onion
2 Tablespoon Vinegar Mix
0 Few Coriander Leaves (Kothmeer) Optional


Fish:- : Wash and cut and keep aside.

Ingredients:-  Set aside for grinding are to be ground into a fine paste.
Ingredients set aside for mincing have to be minced and kept aside.

Grind the coconut and extract the thick and thin juice.

Warm some ghee in a pot, put in it half sliced onion, and fry. When fried, add the ground masala and fry it then add the minced masala and cook.   Mix now the thin juice of the coconut, vinegar and salt to taste, and cook till the onions are soft, then put in the fish and cook for about ten minutes. Lastly add the thick coconut juice. Boil for five minutes. 

Pomfrets, seer fish, lady fish or any white fish may be prepared this way.

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