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Ingredients
- 300 gms gms Seer Fish Slices/ Pomfret Slices Washed And Sliced
- 3 whole onions Chopped
- 4 whole Tomatoes Chopped
- 3 green chillies Slit Lengthwise
- 1/2 bunch Coriander leaves
- 1 sprig Curry leaves
- 4 pods garlic
- 1/2 tsp ginger garlic paste
- 1/2 tsp Each Mustard / Fenugreek Seeds
- 8 tbsp oil
- 1.5 tsp chilli powder
- 2 tsp coriander powder
- 1/4 tsp turmeric powder
- Salt - to taste
- 30 gms tamarind juice
Ingredients
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Instructions
- In a wok, heat oil and add the mustard and fenugreek. Saute till they splutter.
- Once they start spluttering, add the garlic and curry leaves. Cook for about a minute.
- Next, add onions and fry until they turn translucent.
- Add the ginger garlic paste and the sliced tomatoes. Cook well.
- Add the turmeric powder, chilli powder, coriander powder, green chillies and coriander leaves.
- Cook until the oil starts to surface. At this point, add tamarind juice and salt.
- Allow the gravy to boil for about 10 minutes on a low flame, and then add the cleaned and sliced fish.
- Cook on low flame until your fish is cooked through.
- Garnish the dish with coriander leaves and serve hot with steamed rice.