Serves 4
Preperation Time 45 Minutes
INGREDIENTS:
Bekti / Singhara fish (boneless), cut into small filets…750gms
Oil…3tbs
Onion (Large), finely chopped…1
Kalonji (onion seeds)… 1½ Tsp
Sabut laal mirch (dry red chillies), whole…6
Carlic, finely chopped…2 tsp
Tamatoes, chopped…2
Coconut, Desiccated…3tbs
Salt to taste
Dhania (coridander) powder…1½ tsp
Zeera (cumin) powder…1½ tsp
Chilli powder…1 tsp
Water…½ cup
Lemon juice…2 tbs
Hara dhania(green coriander leaves), finely chopped…2tbs
DIRECTIONS:
1. Wash and pat dry the fish.
2. Heat oil in a kadhai / frying pan, add onions and fry until soft.
3. Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes.
4. Add tomatoes, coconut, salt, dhania, zeera and chilli powders. Cook for 10 minutes.
5. Add the fish pieces alongwith water, cook for 10 minutes, until fish is tender and water has almost evaporated.
6. Mix in lemon juice and hara dhania. Serve hot, accompanied by Zeera pulao.