Ingredients:
Pomfret or Indian Salmon – 450 gms, cut in slices of 2 cm thick
Onions – 2 medium, finely cliced
Fresh Coriander – 2 tblsp, finely chopped
Green Chillies – 3, finely chopped
Green Chilli – 1, slit
Garlic – 6 cloves, finely chopped
Cumin Seed Powder – 1/4 tsp
Flour – 2 tblsp
Salt – 2 1/4 tsp
Cherry Tomatoes – 6
Water – 2 cups
Vegetable Oil – 3 tblsp
Blend together in a bowl:
Vinegar – 1 tblsp
Worcestershire – 1 tblsp
Egg – 1
Sugar – 1/2 tblsp
Method:
1. In a pan, heat oil and fry onion till soft and yellow. Drain excess oil.
2. Add coriander, chopped green chillies, slit green chilli, garlic and cumin seeds.
3. Blend well and cook on low heat for 5 minutes.
4. Add flour and blend to a smooth paste, then add water gradually and mix well.
5. Bring mixture to the boil, add 1 tsp salt and simmer, covered, on low heat for 10 minutes.
6. Add slices of fish, tomaotes and 1 1/4 tsp salt and continue cooking till fish is cooked.
7. Let fish cool then add mixture of vinegar, worcestershire sauce, sugar and egg.
8. Tilt pan to allow mixture to flow evenly over fish.
9. Place pan again on heat and cook 5 minutes longer before serving.
