|
Ingredients
|
For 4
|
For 100
|
|
Pomfret or other fish
|
500gms
|
12.5kg
|
|
Coriander
|
10gms
|
250gms
|
|
Cloves
|
6
|
5gms
|
|
Oil
|
15ml
|
250ml
|
|
Ginger
|
10gms
|
250gms
|
|
Green chillies
|
20gms
|
500gms
|
|
Coconut
|
½ (115gms)
|
10 (2.2kg )
|
|
Vinegar
|
15ml
|
375ml
|
|
Salt
|
to taste
|
100gms
|
|
Curry leaves
|
a few springs
|
3 bunches
|
|
To temper:
|
|
|
|
Red onion
|
5gms
|
115gms
|
|
Mustard seeds
|
a pinch
|
10gms
|
|
Oil
|
15ml
|
250ml
|
Clean and slice fish. Lightly roast coriander and cloves and
grind to a smooth paste. Peel and slice ginger. Slit green chillies. Make three
extraction of coconut milk (thick, medium, thin). Heat the oil. Lightly fry
ground spices. Add third extraction of coconut milk, green chillies, ginger,
fish, salt, curry leaves and vinegar. Cook till gravy is thick. Add second
extract of coconut milk. Simmer for 10 minutes. Test for seasoning. Add first extraction
of coconut milk, remove and temper. To temper, heat oil. Fry sliced onions;
when nearly brown add mustard seeds. When seeds crackle pour over fish. Serve
hot or cold.
