Devji No Machhi No Patio
|White pomfret/500 gram prawns, shelled, cleaned and deveined||500 Gram, sliced half-inch thick through the bone into slices|
|Onions||2 , sliced|
|Lime||1 , juiced|
|Ghee/Sesame seed oil||3 Tablespoon|
|Tamarind ball||1 (Walnut Sized)|
|Onion||1 Large, dry roasted with its skin (Remove Skin Before Grinding)|
|Coriander leaves with stems||2 Tablespoon|
|Garlic pod||1 Large|
|Dry goa red chillies/Kashmiri red chilies||3 , dry roasted|
|Cumin seeds||2 Teaspoon, dry roasted|
|Coriander seeds||3 Tablespoon, dry roasted|
|Poppy seeds||3 Teaspoon, dry roasted|
|Cinnamon||1⁄2 Inch, dry roasted|
|Cloves||6 , dry roasted|
|Dhan sakh masala powder||3 Tablespoon|
Clean tamarind and remove any seeds or strings.
Rub fish with salt and lime juice and leave for half an hour.
Peel and cut drumsticks into three-inch pieces or slice aubergines.
Heat fat in a patio or broad-based pan and fry onions till light brown.
Add a little water and simmer till onions are mushy.
Add ground spices and salt to taste.
Saute for 2-3 minutes, adding a little water if required.
Add fish, drumsticks or aubergines and one cup water.
Lower heat and simmer covered till fish and vegetables are cooked.
Serve with boiled rice and plain dal.