This is a recipe I got from my Mum’s collection of recipes, painstakingly written down when she went for cookery classes soon after her graduation. I was frantically copying every thing down as we were leaving Bangalore for Malaysia. Soon after I was going through my recipe book and came across this one. The best joke is that when I made it for my Mum she said, ” this is a nice . Could you give me the recipe?!!!” That being said, let me get on with the recipe.The Recipe:
1, medium sized pomfret, sliced, washed and drained; 3 tbsp oil; a few coriander leaves; 1/2 a medium sized onion, sliced; salt to taste.
Grind to a smooth paste: 1 tsp chilli powder; 1/4 tsp haldi; 2 pods cardamom, seeds only; 6 flakes garlic; 1 tsp jeera seeds; 3 tsp vinegar.
Heat the oil in a shallow non stick pan and fry the coriander leaves and sliced onion for a few minutes until onion is glazed. Lower flame and fry the masala (ground paste) until thick. Add 1 cup water, the sliced fish and salt to taste. Cover and cook on a medium low flame till done. This goes well with white rice and is one of the tastiest curries I have cooked.