Recipe by Pauline (Polly) Pereira
Ingredients:
1 kg thato/shark
oil
salt to taste
To grind:
1 medium onion (sliced and sauteed)
2 cloves garlic (sliced and sauteed)
1 tbsp jeera
1 tbsp pepper
1 tbsp coriander
1 tbsp bafat or chilli powder
1 tbsp turmeric powder
marble size tamarind
bindi solan/kokum (soak in warm water for 30 minutes)
1 tsp MTR rasam powder
For seasoning:
1 big onion (sliced)
1" ginger
1 green chilli
1 sprig curry leaves
Steps:
- In a small pan, heat oil. Add onions and fry. Add garlic and fry slightly.
- In a mixie jar, add the onions, garlic, jeera, pepper, coriander, turmeric, bafat powder, rasam powder along with tamarind, bindi solan water and a little water to grind to a fine paste. Keep aside.
- In a cooking vessel, heat oil.
- Add the sliced onion and fry till golden brown.
- Add the ginger, green chilli, curry leaves and fry .
- Add the ground masala and fry for 5 minutes.
- Add water, salt and fish and bring the curry to a boil. Switch off the flame and keep covered.
- ENJOY!