WHAT GOES IN
Ribbon fish (medium size) – 2 nos
Carrots (fancy cut) – 50 gms
Green peas – 50 gms
Bengal gram – 50 gms
Oil – 30 ml
Butter – 30 gms
Onion chopped
Coconut paste
Ginger paste
Garlic paste
Tomato chopped
Coriander leaves chopped – 30 gms
Red Chilly paste – 10 gms
Coriander powder – 10 gms
Turmeric powder – 1/2 tspn
Tamarind juice – 15 ml
Salt – 10 gms
HOW TO PREPARE
1. Clean the white surface of fish and slice into large fillets. Cut each in 4″ long pieces.
2. Heat oil and butter in a pan and golden fry onion in it.
3. Add soaked peas, gram and carrot and saute with chopped tomato.
4. When the ingredients are well cooked add tamarind juice, salt, coriander leaves.
5. Cook gently without stirring.
6. When cooked, carefully transfer into a service dish and finsih with tempering.
Accompaniment : Rice preparation and roti.
Cooking time : 30 mts
