Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Kilogram | Pomfret | |
| 1 | Tablespoon | Lime Juice | |
| Little | Salt | to taste | |
| 1 | Medium | Onion | |
| 1/4 | Teacup | Coriander Leaves (Kothmeer) | |
| 3 | Tablespoon | Cooking Oil | |
| 3 | Flakes | Garlic | For grinding |
| 1 | Medium | Onion | |
| 1/2 | Teaspoon | Pepper Corns | |
| 2 | Teaspoon | Coriander/Dhania | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Teaspoon | Turmeric Powder | |
| 8 | Medium | Chillies, Red Dry | |
| 1 | Teacup | Coconut scraped (fresh) | |
| 1/2 | Teacup | Coconut Milk | |
| 1 | Ball | Tamarind | lemon size |
Method
Clean, wash and cut fish into one and half inch thick slices and pat dry with an absorbent kitchen towel. Mix lemon juice with a little salt, apply liberally on the fish slices and keep aside.
Peel and finely chop onion. Clean, wash and chop fresh coriander leaves. Peel garlic. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.
Dry roast peppercorns, garlic, red chillies and coriander seeds separately and grind to a paste along with scraped coconut.
Heat oil in a pan, add chopped onion and stir-fry for two minutes or till translucent. Add masala paste and turmeric powder and saut
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