Ingredients:
Murrel or sole: 1 kg
Mustard oil: For frying
For the marinade:
Ginger paste: 30 gms
Garlic paste: 20 gms
Lemon juice: 2 tb
Chilly powder: 1 ts
Salt: To taste
For the gravy:
Oil: 3 tb
Cumin seeds: 1 ts
Curry leaves: 24
Ginger paste: 30 gms
Garlic paste: 15 gms
Turmeric powder: 1 1/2 ts
Chilly powder: 1 1/2 ts
Tamarind pulp: 60 ml
Fish stock: 1 litre
Salt: To taste
Coriander leaves: 2 gms
Green chillies: 4
Patthar ka phool: 1/2 ts
Bay leaves: 1/2 ts
For the khaliya paste:
Groundnuts: 75 gms
Coconut: 3/4 cup
Sesame seeds: 45 gms
Onions: 250 gms
Coriander powder: 12 gms
Cumin powder: 1 ts
The Steps:
Pre - Preparation :
1) Clean, debone and cut the fish into fillets.
2) Strain the ginger and garlic pastes.
3) Chop the coriander leaves and onions fine and
slit the green
chillies lengthwise and quarter them.
4) Powder the patthar ka phool and bay leaves.
5) Roast the groundnuts and grate the coconut.
Preparation :
To marinate the fish:
1) Mix all the ingredients for the marinade and
evenly rub it into
the fish fillets.
2) Keep aside for 10 mins.
To prepare the khaliya paste:
1) Heat 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 3 mins each).
2) Grind the coconut, sesame seeds, groundnuts and
onion with 3/4 cup
water to a fine paste.
3) Remove from the mixer.
4) Add coriander powder and cumin powder.
5) Mix well and keep aside.
6) Heat oil in a pan.
7) Season with cumin seeds and curry leaves.
8) Stir over medium heat until the cumin seeds
begin to pop.
9) Add ginger paste and garlic paste and stir-fry
until the moisture
evaporates.
10) Add turmeric powder and chilly powder (dissolved
in 2 tb water),
and stir until the liquid has evaporated.
11) Add the khaliya paste and stir-fry until the oil
floats on top.
12) Add tamarind pulp and stir-fry until the oil
floats on top.
13) Add the fish stock, stir well and bring to a
boil.
14) Lower the heat, sprinkle patthar phool powder
and bay leaf powder.
15) Stir and simmer till reduced to half its
quantity.
16) Add fish and bring to a boil.
17) Lower the heat and simmer for about 10 mins or
till the fish is
cooked.
18) Add coriander leaves and green chilly pieces.
19) Bring to a boil.
20) Remove from heat and adjust the seasoning.
Calories: 1023.1 kcal per portion
Suggested Accompaniments:
Steamed rice, roomali rotis.