Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 250 | Grams | Fish, general | |
| 1 | Inch | Ginger (Adhrak) | |
| 1/2 | Pods (whole) | Garlic (Lason, Losun) | |
| 1 | Large | Tomatoes | |
| 1/2 | Bunch | Coriander Leaves (Kothmeer) | |
| Small | Ball | Tamarind | |
| 3/4 | Nos. | Coconut scraped (fresh) | Take out some juice and keep the rst |
| 1 | Small | Onion | Chopped |
| 1/2 | Teaspoon | Fenugreek ( Methi) | |
| 1/2 | Bunch | Curry Leaves (Kadi patta) | |
| 4 | Nos. | Chillies Green | |
| 1 | Large | Onion | |
| 2 | Tablespoon | Coriander Powder | |
| 1 | Teaspoon | Turmeric Powder | |
| As Required | Salt | To Taste | |
| 2 | Teaspoon | Chilly Powder, Red | |
| 2 | Tablespoon | Cooking Oil |
Method
1. Clean and cut the fish into big slices.
Peel garlic and scrape ginger. Cut tomato into 4 pieces.
Soak tamarind in water. Extract milk from ½ coconut and keep aside.
2. Roast rest of the coconut gratings with aniseed, chopped onions and
curry leaves in 1 tbsp oil till gratings are brown.
Grind this mixture to form a smooth paste.
3. Grind garlic and ginger to a paste. Fry this paste also in oil.
4. Add water to the ginger-garlic paster, coriander powder, turmeric powder, chilly powder
and salt. Boil for a minute.
5. Cook fish till it is almost done. To this, mix coconut paste along with
coconut milk. Finally add curry leaves , one sliced onion and coriander leaves. Boil and
remove from fire.
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