Ingredients
| Quantity | Measure: | Ingredient | Description: |
| 5 | Medium | Chillies Green |
| 1/2 | Tablespoon | Chilly Paste (green) |
| Half | Nos | Coconut |
| 1 | Tablespoon | Coriander/Dhania |
| 5 | Nos | Curry Leaves |
| 6 | Flakes/Seeds/Cl | Garlic |
| 1 | Inch | Ginger |
| 1/2 | Tablespoon | Mustard Seed |
| 2 | Large | Onions |
| 1 | Medium | Surmai | Cleaned, washed , cut and |
| sliced. |
| 1 | Tablespoon | Tamarind Pulp |
| 2 | Tablespoon | Vinegar |
| Method: |
| Cut Onions, Ginger and green chillies into lengthwise |
| Mix the above with fish , turmeric powder and vinegar and set aside for 15 mts. |
| Lightly fry the grated coconut and coriander, and grind it to a smooth paste with coriander seeds and chilli powder |
| . |
| Add the paste to the fix and onion mix add water, tamarind and curry leaves. ( Amount of water to your preference, normally 2 cups) Heat in medium flame until fish is cooked |
| . |
Add mustard seeds in hot oil and mix with the curry as a garnish
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