|
Ingredients
|
For 4
|
For 100
|
|
Pomfert, salmon seer or beckti
|
500gms
|
12.5kg
|
|
Turmeric
|
a pinch
|
20gms
|
|
Onions
|
30gms
|
455gms
|
|
Garlic
|
2 cloves
|
50gms
|
|
Ginger
|
a small piece
|
55gms
|
|
Cinnamon
|
2.5 cm (1”) piece
|
55gms
|
|
Vinegar
|
50ml
|
590ml
|
|
Curry leaves
|
a spring
|
1 bunch
|
|
Coriander
|
10gms
|
225gms
|
|
Red chillies
|
5gms
|
115gms
|
|
Cumin
|
a pinch
|
20gms
|
|
Fennel
|
a pinch
|
20gms
|
|
Pepper
|
a pinch
|
20gms
|
|
Salt
|
to taste
|
100gms
|
|
Oil
|
30ml
|
500ml
|
|
Coconut
|
½
|
8 to 10
|
Roast and powder coriander, red chillies, cumin and fennel.
Clean and slice fish. Wash well. Rub over with pepper, salt and turmeric. Heat
the oil. Lightly fry the fish. Grate coconut and extract milk. Peel and slice
onions, garlic and ginger. Put all the ingredients into the pan with the fish
and allow to simmer till fish is cooked.
