|
Ingredients
|
For 4
|
For 100
|
|
Fish (preferably salmon)
|
500gms
|
12.5kg
|
|
Coconut
|
½
|
12
|
|
Tomato sauce
|
115gms
|
2.8kg
|
|
Fat
|
50gms
|
1.25kg
|
|
Butter
|
30gms
|
68gms
|
|
Green chillies
|
2 – 3
|
115gms
|
|
Ginger
|
a small piece
|
50gms
|
|
Mustard
|
a pinch
|
10gms
|
|
Coriander leaves
|
¼ bunch
|
6 bunches
|
|
Salt
|
to taste
|
100gms
|
Grind together green chillies, ginger, mustard, coriander
leaves and salt. Clean and cut fish, wash well. Smear fish with ground
ingredients. Heat a little fat. Fry fish lightly. Remove. Add more fat and
remaining spice. Mix well. Put fish in a pan, pour over the fat and spices,
thick coconut milk and tomato sauce. Add butter and allow to cook until tender.
Serve hot, garnished with peas or fried potatoes.
