Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Teaspoon | Cardamom Powder | For grinding |
| 1 | Inch | Ginger | Fresh - fry and grind |
| 1 | Tablespoon | Chilly Powder, Red | For applying to the fish |
| 5 | Medium | Pompfret - White | Clean and remove entrails from the stomach. |
| 1 | Inch | Cinnamon | Broken in bits -for grinding |
| 1 | Small | Onion | Peeled and coarsely chopped - fry and grind |
| 30 | Grammes | Chillies Kashmir | Dried Red chillies * grind |
| 1 | Teaspoon | Salt | For taste |
| 1/2 | Teaspoon | Jeera/Cumin Seeds | Roast and grind |
| 1 | Teaspoon | Cloves (spice) | For grinding |
| 10 | Flakes/Seeds/Cloves | Garlic | Peeled and coarsely chopped - fry and grind |
| 1 | Tablespoon | Pepper Corns | black - roast and grind |
| 1 | Tablespoon | Sweet Oil | For frying |
| 7 | Tablespoon | Vinegar | For to taste |
Method
Roast the dry spices, each separately on a thawa, and then grind them together in a dry mixer/grinder. Keep the powder masala aside.
On moderate heat, fry the copped, onions, garlic and ginger in oil till the color changes and the onions is browned. Remove the fried masala from the oil and allow it to cool. Then briskly, grind this masala with the powdered masala in a wet grinder, adding the vinegar, little by little till it forms a paste.
Slit the exterior of the fish gently, to allow the chilly paste to be absorbed. Clean the inside of the fish thoroughly. Marinate the fish with a mixture of chilly paste and vinegar and salt for one hour. Then, fill the stomach of the fish with the Rechad Masala as prepared above, and tie up the fish with a thread lightly.
Place the fish on a heated frying pan with a little cooking oil and fry on both side. When the fish is done, remove it on a serving dish.
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