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Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Apply salt and turmeric powder on fish and set aside for about 10-15 minutes.
- Roll lightly in flour and deep fry till it turns light golden.
- Extract thick milk from the ground paste.
- Pour 2 cups hot water over the squeezed out pulp and set aside for about 12-15 minutes, then squeeze the pulp for the thin milk.
- Heat the oil and fry onions, ginger, chillies and the sliced ginger to a brown colour.
- Put in the remaining spices with salt, tomatoes and sugar, cook till the tomatoes turn soft.
- Put in the fish and then thin milk, cook on low flame for about 5 minutes or until the fish is cooked.
- Pour in the thick milk, simmer, decorate with coriander leaves and serve hot.
INGREDIENTS
- 150 grams white fish
- 220 grams tomatoes, peeled and sliced
- ½ teaspoon turmeric powder
- A few coriander leaves
- Refined flour
- 90 grams onions, finely sliced
- 2 tablespoons Cooking oil
- A pinch of sugar
- ½ inch of ginger, thinly sliced
- 2-3 green chillies, slitted
- Salt and chilli powder to taste.
Ground to Paste, extract the thick milk
- 1 tablespoon of coriander seeds
- 12 cashewnuts
- Peppercorns, to taste
- 4-5 garlic cloves
- ½ inch of ginger, sliced
- ½ teaspoon cumin seeds
- ½ Coconut
- 1 tablespoon of poppy seeds
- 1 teaspoon rice
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