honey.singhhh
Bad lover
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Ingredients
•Pomfret 400grams each 2 1/2 inch thick slices
•Salt to taste
•Turmeric powder 1 teaspoon
•Coriander seeds 1 tablespoon
•Cumin seeds 1 teaspoon
•Scraped coconut 1 cup
•dry red chilies 8-10
•Ginger,chopped 1 inch piece
•Garlic 8-10 clove
•Clove 5
•Cinnamon 2 inch piece
•Vinegar 1 1/2 tablespoon
•Olive oil 3 tablespoon
•Onion ,chopped 2 medium
•Green chilli slit 4-5
•Tamarind pulp 1 1/2 tablespoon
Method
Marinate the fish with salt and turmeric powder. Dry roast coriander seeds and cumin seeds. To make the masala grind coconut, whole red chillies, coriander seeds, cumin seeds, ginger, garlic, cloves, cinnamon and vinegar to a very fine paste with a little water. Heat olive oil in a pan. Add onion and sauté till golden brown. Add ground masala and cook on high heat for two minutes stirring continuously. Add three cups of water and bring the gravy to a boil. Add green chillies and stir. Add the marinated fish pieces and simmer for five minutes. Add tamarind pulp and adjust salt. Stir gently and cook on low heat for five minutes. Serve hot with steamed rice.
Ingredients
•Pomfret 400grams each 2 1/2 inch thick slices
•Salt to taste
•Turmeric powder 1 teaspoon
•Coriander seeds 1 tablespoon
•Cumin seeds 1 teaspoon
•Scraped coconut 1 cup
•dry red chilies 8-10
•Ginger,chopped 1 inch piece
•Garlic 8-10 clove
•Clove 5
•Cinnamon 2 inch piece
•Vinegar 1 1/2 tablespoon
•Olive oil 3 tablespoon
•Onion ,chopped 2 medium
•Green chilli slit 4-5
•Tamarind pulp 1 1/2 tablespoon
Method
Marinate the fish with salt and turmeric powder. Dry roast coriander seeds and cumin seeds. To make the masala grind coconut, whole red chillies, coriander seeds, cumin seeds, ginger, garlic, cloves, cinnamon and vinegar to a very fine paste with a little water. Heat olive oil in a pan. Add onion and sauté till golden brown. Add ground masala and cook on high heat for two minutes stirring continuously. Add three cups of water and bring the gravy to a boil. Add green chillies and stir. Add the marinated fish pieces and simmer for five minutes. Add tamarind pulp and adjust salt. Stir gently and cook on low heat for five minutes. Serve hot with steamed rice.
