|
Ingredients
|
Quantity
|
|
Sole – cleaned, deboned and cut into
fillets mustard oil for deep frying
|
1 kg
|
|
For the
marinade:
|
|
|
Ginger paste – strained
|
30gms
|
|
Garlic paste – strained
|
20gms
|
|
Lemon juice
|
2 tbsp (30 ml)
|
|
Chilli powder
|
1 tsp
|
|
Salt
|
to taste
|
|
For the
gravy:
|
|
|
Oil
|
3 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
Curry leaves
|
24
|
|
Ginger paste – strained
|
30gms
|
|
Garlic paste – strained
|
15gms
|
|
Turmeric powder
|
1 ½ tsp
|
|
Chilli powder
|
1 ½
tsp
|
|
Tamarind pulp
|
60ml
|
|
Fish stock
|
1 liter
|
|
Salt
|
to taste
|
|
Coriander leaves – chopped fine
|
2gms
|
|
Green chillies – slit lengthwise and
quartered
|
4
|
|
Patthar ka phool – powdered
|
½ tsp
|
|
Bay leaves – powdered
|
½ tsp
|
|
For the
khaliya paste:
|
|
|
Ground nuts – roasted
|
75gms
|
|
Grated coconut
|
¾ cup
|
|
Sesame seeds
|
45gms
|
|
Onions – chopped fine
|
250gms
|
|
Coriander powder
|
12gms
|
|
Cumin powder
|
1 tsp
|
To
marinate the fish:
Mix all the ingredients for the marinade and evenly rub it into the fish fillets.
Keep aside for 10 minutes.
To prepare
the khaliya paste:
Heat a tawa or a non stick frying pan, and separately roast the coconut and
sesame seeds over very low heat until each emits its unique aroma (for about three
minutes each). Grind the coconut, sesame seeds, groundnuts and onion with ¾ cup
water to a fine paste. Remove from the mixer. Add coriander powder and cumin
powder. Mix well and keep aside.
Heat oil in a pan. Season with cumin seeds and curry leaves. Stir
over medium heat until the cumin seeds begin to pop. Add ginger paste and
garlic paste and stir-fry until the moisture evaporates. Add turmeric powder
and chilli powder (dissolved in two tbsp water), and stir until the liquid has
evaporated. Add the khaliya paste and stir-fry until the oil floats on top. Add
tamarind pulp and stir-fry until the oil floats on top. Add the fish stock,
stir well and bring to a boil. Lower the heat, sprinkle patthar phool powder
and bay leaf powder. Stir and simmer until reduced to half its quantity. Add
fish and bring to a boil. Lower the heat and simmer for about 10 minutes or
until the fish is cooked. Add coriander leaves and green chilli pieces. Bring
to a boil. Remove from heat and adjust the seasoning Serve with steamed rice or
roomali roti.
