| By : Sumona Das ( Posted on :29 Apr, 2006 ) | Total Views : 257 | Previous | Next |
Ingredients:
2 Pomfret
1 small sized Onion
1 small sized Tomato
2 Green chilli
2 tbsps Oil
Salt to taste
1 tbsp Malt vinegar
For paste:
2 inch piece Ginger
15 cloves Garlic
2 tsps Cumin seeds
2 tbsps Coriander seeds
6 Red chilli whole
1/2 cup Coconut (scraped)
1 lemon sized ball Tamarind (seedless)
Method:
Clean, wash and cut each fish into five to six pieces. Peel, wash and chop onions. Wash and chop tomatoes. Remove stems, wash and slit green chillies and further cut into half. Peel, wash and roughly chop ginger and garlic for the paste. Dry roast cumin seeds, coriander seeds and whole red chillies. Make a fine paste of all the roasted spices along with scraped coconut, ginger, garlic and tamarind. Heat oil in a pan. Add chopped onions and sauté till golden brown. Add green chillies and chopped tomatoes. Cook on medium heat for three minutes. Stir constantly. Add the paste and one and a half cups of water. Bring to a boil and then add fish pieces and salt. Cook on low heat for about five minutes or till fish is just done. Stir in vinegar and serve hot with steamed rice.
