Ingredients: Pomfret/sole darnes or small whole fresh fish 900 gm * Apply lemon juice to fish and leave for half an hour. Then wash with
fresh water, squeeze lightly and pat dry. Fry the fish lightly in oil and set
aside. In a small pot heat 1 tablespoon/15 ml groundnut oil. Add mustard seeds,
fenugreek seeds, cardamoms, cinnamon, cloves, whole red chillies and sauté
lightly then cool. Blend to a smooth paste in a blender with the grated
coconut. Mash the soaked tamarind with your fingers, then squeeze out and
discard the pulp. Keep the extract aside. Heat the rest of the groundnut oil in
a pot and sauté onions till brown. Add the tomatoes and turmeric and stir-cook
for 4 to 5 minutes. |