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Ingredients
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For 6
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|
Fish (salmon, jew fish or hilsa)
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300gms
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Kashmiri chillies
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8 – 10
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|
Turmeric
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¼ tsp
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Tamarind
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a lemon sized ball
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Coconut
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½
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Dry mango piece
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2 – 3
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Salt
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to taste
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Clean and slice fish. Apply salt and set aside. Remove seeds
from chillies and grind with turmeric. When half done, add tamarind and grind
to a fine paste. Grate coconut and extract the milk (3 times). Mix with ground
spices. Add a little water if too thick. Put the mixture into a pan, add the
dry mango piece and bring to boil. When liquid starts boiling, add fish and
cook till done.
