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Ingredients Jump to Instructions ↓

  1. 4 Preperation Time

  2. 45 Minutes

  3. INGREDIENTS:

  4. Bekti / Singhara fish (boneless), cut into small filets…750gms

  5. Oil…3tbs

  6. Onion (Large), finely chopped…1

  7. Kalonji (onion seeds)… 1 1/2 Tsp

  8. Sabut laal mirch (dry red chillies), whole…6

  9. Carlic, finely chopped…2 tsp

  10. Tamatoes, chopped…2

  11. Coconut, Desiccated…3tbs

  12. Salt to taste

  13. Dhania (coridander) powder…1 1/2 tsp

  14. Zeera (cumin) powder…1 1/2 tsp

  15. Chilli powder…1 tsp

  16. Water… 1/2 cup

  17. Lemon juice…2 tbs

  18. Hara dhania(green coriander leaves), finely chopped…2tbs

  19. DIRECTIONS:

  20. 1. Wash and pat dry the fish.

  21. 2. Heat oil in a kadhai / frying pan, add onions and fry until soft.

  22. 3. Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes.

  23. 4. Add tomatoes, coconut, salt, dhania, zeera and chilli powders. Cook for 10 minutes.

  24. 5. Add the fish pieces alongwith water, cook for 10 minutes, until fish is tender and water has almost evaporated.

  25. 6. Mix in lemon juice and hara dhania. Serve hot, accompanied by Zeera pulao.

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