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Ingredients:
Fish – 1/2 kg, cut into half inch thickness
Refined oil – 30 ml
Red wine – 15 ml
Crushed chillies – 15 gm
Onion sliced – 120 gm
White pepper powder – 5 gm
Salt – to taste
Garlic – 20 gm, peeled and crushed
Bay leaves – 2
Spring onion – 3 stalks
Celery – 2 stalks
Butter – 250 gm
Lime Juice
Method:
1. Heat oil in a kadai, add ginger, garlic, chillies, salt and pepper powder.
2. Saute till onions are cooked.
3. Make a paste in a blender and marinate the fish for six hours.
4. Then fry the fish with the marinade in a pan over a slow fire until done.
5. Heat a tawa. Arrange chopped spring onion and celery.
6. Place fish pieces on top.
7. Pour the remaining hot gravy over the fish.
8. Add butter for the sizzling effect before serving.
