Fish patiya

Ingredients	For 4	For 100
Pomfert or mullets	500gms	12.5kg
Onions	55gms	1.36kg
Sweet oil	30ml	500ml
Brinjals	115gms	2.8kg
Drumsticks	115gms	2.8kg
Bengal gram flour	5gms	115gms
Coriander leaves	½ bunch	4 bunches
Green chillies	5gms	115gms
Garlic	a few flakes	50gms
Turmeric	a pinch	20gms
Cumin	a pinch	20gms
Jaggery	3 – 5gms	55gms
Cherry tomatoes	115gms	2.8kg
Salt	to taste	100gms
Coriander-cumin powder	1 tsp	30gms
Chilli powder	2 to 5gms	115gms
Tamarind	10gms	225gms
Coconut	1	10

Clean, wash and cut fish into slices. Apply salt and leaves aside. Grind chillies, garlic, cumin and coriander leaves. Grate coconut, ad a little water and extract milk. Soak tamarind and squeeze out pulp. Soak jaggery in tamarind pulp. Peel and finely chop onions. Cut brinjals lengthwise. Peel and cut drumsticks. Heat fat and fry onions till golden brown. Add ground spices and the gram flour, stir well. Add turmeric, coriander, cumin powder and chilli powder, and fry. Add brinjals and drumsticks and enough water to cook them. When vegetables are cooked, add tamarind pulp and coconut milk. Bring to boil. Add fish and cherry tomatoes pulp and till fish is cooked. Remove from fire.