|
Ingredients
|
For 4
|
For 100
|
|
Fish
|
500gms
|
12.5kg
|
|
Peas
|
225gms
|
5.6kg
|
|
Cauliflower
|
115gms
|
2.8kg
|
|
Potatoes
|
225gms
|
5.6kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Ginger
|
2.5 cm (1”) piece
|
115gms
|
|
Garlic
|
4 cloves
|
50gms
|
|
Cardamoms
|
2
|
10gms
|
|
Cinnamon
|
1 stick
|
20gms
|
|
Cloves
|
5
|
10gms
|
|
Turmeric
|
a pinch
|
20gms
|
|
Chilli powder
|
5gms
|
115gms
|
|
Curds
|
115gms
|
2.8kg
|
|
Fat
|
100gms
|
2.5kg
|
|
Salt
|
to taste
|
100gms
|
Slice half the onions and grind the other half with garlic
and ginger. Clean, wash and cut the fish. Apply salt and set aside. Prepare the
vegetables. Roast and powder cardamom, cloves and cinnamon (garam masala). Heat
the fat. Fry fish. Remove. Fry vegetables separately. Remove. Brown sliced
onions; add turmeric and chilli powder, ground spices and fried vegetables. Add
beaten curds and salt and cook on moderate fire stirring occasionally, till
curds is well absorbed. Add water. Bring to boil and add fish. Simmer till
vegetables and fish are cooked. Sprinkle garam masala and remove from fire.
Serve hot.
