|
Ingredients
|
For 4
|
For 100
|
|
Fish
|
500gms
|
12.5kg
|
|
Tomatoes
|
500gms
|
12.5kg
|
|
Green chillies
|
3
|
85gms
|
|
Onions
|
100gms
|
2.5kg
|
|
Ginger
|
5gms
|
115gms
|
|
Cumin
|
½ tsp
|
50gms
|
|
Garlic
|
3 to 4 flakes
|
55gms
|
|
Turmeric
|
½ tsp
|
50gms
|
|
Chilli powder
|
1 tsp
|
100gms
|
|
Salt
|
1 tsp
|
100gms
|
|
Dry mango powder
|
1 tsp
|
100gms
|
|
Garam masala
|
½ tsp
|
50gms
|
|
Fat to fry
|
|
|
Scale and clean fish. Skin and bone. Cut into 7.5cm ×
3.75 cm. (3” × 1 ½ “) pieces. Grind the spices, smear over fish and set
aside. Fry lightly. Blanched and pulp tomatoes. Put fish in a pan with
tomatoes, whole green chillies and more salt if required. Cook on a low fire
for about 15 to 20 minutes. The gravy should be very thick. Serve hot.
