Ingredients View in 1024x768 screen resolution
| Quantity | Measure | Ingredients | Description |
| 2 | Pods (whole) | Cardamoms | For grinding (seeds) |
| 10 | Large | Chillies, Red Dry | For grinding |
| Few | Curry Leaves | For tempering | |
| 6 | Flakes | Garlic | For grinding |
| 3 | Tablespoon | Ghee | For tempering |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1 | Medium | Onion | For tempering - sliced |
| 1 | Large | Pompfret - Black (Halwa) | |
| As Required | Salt | to taste | |
| 1 | Piece | Turmeric/Haldi | For grinding |
| 2 | Tablespoon | Vinegar | For grinding |
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 masala water, used to clean the mixer, and boil. Add the cut fish and a little salt to taste, and cover the vessel and cook. Keep a upside down, depressed lid with cold water, to retain the condensation. 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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