Lagan No Machhi No Sas
|Pomfret||1 1⁄2 Kilogram, sliced half-inch thick through the bone, or filleted (2 fishes)|
|Cherry tomatoes||1 Cup (16 tbs) (optional)|
|Cumin seeds||3 Teaspoon, dry roasted and powdered|
|Vinegar||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Sugar||6 Teaspoon (to taste)|
|Chopped coriander leaves||2 Tablespoon (for garnish)|
|Tomatoes||2 , blanched and seeded|
|Garlic pod||1 Large|
Heat fat and fry onions without browning.
Add garlic, chillies, chopped tomatoes, cumin powder and three cups water.
Bring to boil.
Slake flour with half cup water and add to pan.
Allow to thicken, stirring all the while Add fish and cherry tomatoes and simmer till fish is done.
Beat eggs with vinegar and sugar and add to pan, swirling to mix well.
Continue cooking on low heat, swirling pan continuously, and allow to thicken.
Add salt and coriander leaves and serve hot.
This gravy should be thick and not runny.