Evescafe

Ingredients

750 gm Pomfret fish

Salt to taste

1 tsp turmeric powder

2 medium-sized onions

4-5 green chilies

1 tsp cumin seeds

1 tsp coriander seeds

1 inch piece of ginger

8-10 whole red chilies

1 inch scrapped coconut 5 cloves

2 one-inch sticks of cinnamon

2 tsp of vinegar

2 tsp of oil

3 tsp of tamarind pulp

How to prepare

Clean, wash and slice fish into half-inch thick slices

Marinate it with salt and turmeric powder for fifteen minutes.

Peel, wash and chop onions finely

Remove stems, wash and slit the green chilies

Dry roast cumin and coriander seeds

Grind coconut, red chilies, cumin seeds, coriander seeds, ginger, garlic, cloves and cinnamon in vinegar

Heat oil in pan; add onions, sauté till golden brown. Add ground coconut paste and cook on high heat for two minutes, stirring continuously

Add three cups of water and bring it to boil. Stir in the green chilies. Place marinated fish minutes slices gently into the gravy and simmer for five minutes.

Stir in tamarind pulp dissolved in half a cup of water.

Add salt and cook on low heat for five minutes.

Serve hot with steamed rice.