Ingredients:

• 3 tbsp – warm Milk
• 2 tbsp – Vinegar
• 1 – large onion, chopped
• 1 Clove – garlic, finely chopped
• 2 tbsp – mustard or Sunflower oil
• 675 gm – white fish, skinned and boned
• 2 – green chillies, chopped
• 1 tbsp – desiccated Coconut
• 1/2 tsp – Turmeric
• 1/2 tsp – ground Ginger
• 1/2 tsp – Asafoetida
• 2 – Black Peppercorns
• 1/2 tsp – Saffron strands
• Coconut Milk
• Lemon juice
• Salt

Method:

1. Soak the spices in warm milk and vinegar for 30 minutes.
2. Fry the onions and garlic in hot oil until it turns golden in colour.
3. Add the pre-soaked spices and half a cup of coconut milk.
4. When hot, add the fish with the chillies and keep the sauce fairly wet while cooking by adding water as required.
5. Cook for about 10-15 minutes until the fish is tender and add salt to taste.
6. As soon as the fish is cooked, sprinkle with lemon juice and serve.