|
Ingredients
|
For 4
|
For 100
|
|
Pomfret
|
500gms
|
12.5kg
|
|
Cherry tomatoes
|
55gms
|
1.35kg
|
|
Chilli powder
|
1 tsp
|
100gms
|
|
Garlic
|
½ pod
|
100gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Sugar
|
½ tsp
|
50gms
|
|
Refined flour
|
30gms
|
450gms
|
|
Fat
|
50gms
|
1.25kg
|
|
Onions
|
225gms
|
2.8kg
|
|
Cumin
|
½ tsp
|
50gms
|
|
Coriander leaves
|
¼ bunch
|
6 bunches
|
|
Green chillies
|
5gms
|
115gms
|
|
Eggs
|
2
|
50
|
|
Vinegar
|
50ml
|
1 lit
|
|
Cinnamon
|
1.75 cm. ( ½ “)piece
|
20gms
|
Clean, wash and cut pomfret into slices. Apply salt and set
aside. Chop onions, coriander leaves and green chillies finely. Grind cumin,
cinnamon and garlic. Wash tomatoes. Heat the fat, saute onions. Add ground
spices and fry. Add chilli powder and chopped ingredients. Add flour, stir
well. Add hot water to form a thick sauce.
Cover with the lid and bring to boil. When it starts boiling add fish.
When fish is cooked add whole tomatoes and remove. When the sauce cools add
eggs beaten with vinegar and sugar. Reheat but not boil, to prevent curdling.
Serve hot.
