Ingredients
| Quantity | Measure | Ingredients | Description |
| 10 | Nos | Chillies, Red Dry | for grinding |
| Few | Coriander Leaves (Kothmeer) | for grinding | |
| 6 | Flakes | Garlic | for grinding |
| 3 | Tablespoon | Ghee | for frying |
| 1 | Inch | Ginger | for grinding |
| 1, 1/2 | Kilogram | Gol | fish piece |
| 1 | Teaspoon | Jeera/Cumin Seeds | for grinding |
| 1 | Teaspoon | Kuskus - poppy seeds | for grinding |
| 1 | Teaspoon | Mustard Seed | for grinding |
| 1 | Large | Onion | for grinding |
| 1 | Loaf | Onion | sliced for frying |
| 10 | Nos | Pepper Corns | for grinding |
| As Required | Salt | to taste | |
| 1 | Ball | Tamarind | for grinding |
| 2 | Loaf | Tomatoes | for grinding |
| 1 | Inch | Turmeric/Haldi | for grinding |
Method
Clean the fish and remove all the bones. Let the piece remain whole.
Grind all the ingredients except the fish and ghee to a fine paste and roll the fish in this paste.
Slice one onion and fry it in the heated ghee. Put the fish and all the masala and close the vessel with a lid in which you can fill cold water.
Cook on slow fire for half to three quarter hour. When one side is cooked, torn the other side and cook.
Do not allow it to burn. If the water in the lid has become hot, replace it with new cold water.
Rounse or any big boneless fish can be cooked this way.
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