Adapted recipe from good cooks for beginners (2nd edition/ 2nd print 2003)
1kg fish (washed & drained)1 ½ tablespoon amli (tamerine), soaked in ½ hot cup water For fish marinade:1 tablespoon garlic*1 tablespoon crushed green chillies*1 tablespoon dhana jeeru (cumin)*1 teaspoon salt*1 tablespoon red chilli powder*¼ teaspoon arad (Turmeric)*¼ cup vinegar*4 medium tomatoes (grated) 2 medium onions (sliced)¼ cup oil1 tablespoon ghee (Clarified butter)1 teaspoon whole jeeru (cumin)1 sprig curry leaves 2-3 whole green chillies (optional) 1 small brinjal (eggplant/aubergine) - cut into cubesOil for frying
1.) Make a paste with all the ingredients marked with * and marinate the fish in it. 2.) Heat (frying) oil in a non-stick pan, add brinjal, fry till golden, remove from oil, drain on kitchen tissue and keep aside. Then fry fish in the same oil, remove and keep aside.3.) In a separate pot, heat oil & ghee (Clarified butter), add onions and cook until golden brown. Then add 1 teaspoon each of salt, chilli powder, dhana jeeru (cumin) and garlic. Add tomatoes and amli (tamerine) juice, cook on low heat until oil comes to the top. Add fried fish & brinjal, simmer for 10 minutes. Garnish with dhana, whole green chilli and serve hot with rice or roti. Enjoy!
INFO & TIPS
*Prawns can be used instead of fish.
*Ready marinated fish can be used instead of making your own marinade.
*Brinjal can be omitted.
02 Jun 2021
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