Ingredients
|
For 4
|
For 100
|
Pomfert
|
455gms
|
12.8kg
|
Fresh coconut
|
½ (115gms)
|
12 (3.8kg)
|
Green chillies
|
5gms
|
115gms
|
Coriander leaves
|
1 bunch
|
20 bunches
|
Cumin
|
1gm
|
20gms
|
Salt
|
10gms
|
100gms
|
Sugar
|
a pinch
|
20gms
|
Garlic
|
a few flakes
|
20gms
|
Vinegar
|
115ml
|
590ml
|
Fat
|
50gms
|
1.25kg
|
Clean and slice fish, wash well. Grind together coconut,
green chillies, garlic, cumin, coriander leaves, salt and sugar. Add lime
juice. Wipe slices with a dry cloth and coat with ground ingredients. Wrap in
banana leaves. Heat together vinegar and fat. Immerse fish in the heated
vinegar and fat. Cover with a lid and put live coal and top or place in warm
oven. Cook gently till fish is tender.
