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Ingredients
|
Quantity
|
|
Pomfert or surmai or ghol fish
|
1
|
|
Red chillies (use Sankeshwari or Kashmiri chillies)
|
|
|
Cumin seeds
|
2gms
|
|
Garlic
|
20gms
|
|
Ginger (optional)
|
10gms
|
|
Turmeric
|
2gms
|
|
Salt
|
to taste
|
|
Vinegar
|
8ml (1 tbsp)
|
|
Oil for frying fish and for curry
|
30ml
|
Clean, wash and slice the fish. Grind to a fine paste the
chillies, cumin seeds, garlic, turmeric and ginger, if used. Smear on the fish
and keep aside for 5 – 10 minutes. Heat the oil. Fry lightly on both sides.
Remove. In a pan, heat the remaining oil. Fry the remaining spices. Add about 2
cups of water (to form a thick gravy). Bring to a boil. Add fish, salt and
vinegar. Simmer till the fish is done. Taste and remove.
