Halwai December 10, 2019

Ingredients:

• 12 Pomfret fillets
• 1/2 tsp – Turmeric powder
• 1 tsp – Ginger paste
• Oil for frying
• salt to taste
• Grind to a paste:
• 1 tsp – Cuminutes seed powder
• 1 tsp – Coriander seeds powder
• 1 tsp – amchur powder
• 1/4 tsp – Asafoetida
• 1/2 cup – coriander leaves, chopped
• 1 tbsp – Mint leaves, chopped

Method:

  1. Smear fish with turmeric and salt. Deep fry till golden. Drain. Reserve.
  2. Heat 2 tbsp oil from the remaining oil and put in all powder masalas, coriander, mint leaves, and salt if required.
  3. Add a little water, cook. When the gravy is smooth, add fish fillets, taking care not to break them.
  4. Serve hot with rice.