|Tomatoes||2 , chopped|
|Onion||1 , chopped|
|Turmeric powder||1⁄2 Teaspoon|
|Garlic||4 Clove (20 gm), chopped|
|Coriander powder||1⁄2 Teaspoon|
|Ginger||1⁄4 , chopped|
|Water||1⁄4 Cup (4 tbs)|
|Green chilies||2 , chopped|
Clean and salt the fish and set aside for about half an hour.
If tomatoes are not available substitute two teaspoons of powdered pomegranate seeds or one tablespoon of tamarind juice.
Heat the ghee in a shallow pan.
Fry the onion and other chopped ingredients for about five minutes.
Then add the turmeric and coriander powder and fry for a few more minutes.
Put in the fish.
Remove the pan from the fire and spread some of the onion and tomato mixture on top of the fish.
Shake the pan gently and place it on a low fire.
After five minutes turn the fish and slowly pour in the water.
After about fifteen minutes, turn the fish to see if it is ready.
The onion will indicate if the fish is ready; or prick the fish with a fork, and if it penetrates easily it is done.