|Onion||1 , sliced|
|Cardamom powder/Caraway seeds||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|White sauce||1 Cup (16 tbs)|
|Chili powder||1⁄4 Teaspoon|
|Carrots||2 , boiled|
|French beans||6 , boiled|
|Beetroot||6 Small, boiled|
Clean the fish, add salt and keep it for about an hour.
Boil two cups of water and add the fish, onion, chillies and tomato.
Remove the bones from the fish and drain.
Mix fish, milk, egg, chopped coriander leaves, one teaspoon of ground coriander leaves, caraway seed and cardamom powder and a little salt.
Pour the mixture in a mould; put in a large pan containing water (or in a double boiler) and place over a fire, for about half an hour, till it dries.
Pour hot white sauce mixed with chilli powder over the fish.
Cut the carrots and beans into thin long strips.
Using the carrot and French bean strips, make two vertical and two horizontal lines on the surface of the fish.
In the squares thus formed place small pieces of beetroot or radish.
Place the fish mould on a layer of salad leaves.