|800 gram(s) pomfret sliced and cleaned |
1 onion sliced
1 small tomato chopped
4 green chillies slit and deseeded
1 cup(s) coconut milk
1 tablespoon(s) oil
4 tablespoon(s) water
salt to taste
| Grind to a fine paste: |
12 dry red chillies
2 tablespoon(s) coriander seeds
1 teaspoon(s) cumin seeds
1 tablespoon(s) chopped ginger
1 teaspoon(s) chopped garlic
1 tablespoon(s) tamarind paste
1 teaspoon(s) turmeric powder
12 tablespoon(s) water or as required
- Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
- Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5 minutes or till the onions are golden brown. Add the paste and the tomatoes. Fry briefly.
- Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat for about 6 minutes or till the fish is cooked but firm.