Machhi No Sas
|Pomfret fish slices/500 g prawns, shelled, cleaned and deveined||8 , sliced half inch thick through the bone, or filleted|
|Onion||1 Large, finely chopped|
|Coconut milk||1⁄2 Cup (8 tbs)|
|Vinegar||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Dried red chillies||4|
|Garlic||8 Clove (40 gm)|
|Cumin seeds||2 Teaspoon|
|Chopped coriander leaves||2 Tablespoon (for garnish)|
Heat fat in a pan and fry onion till light brown.
Remove onion and keep aside.
Add ground spices and cook for one minute.
Drain fat from pan and keep aside, add coconut milk, and fried onion.
Mix well and add fish.
Simmer till fish is just done.
Beat egg yolks with vinegar.
Beat egg whites till stiff and fold into vinegar mixture.
Pour into pan and swirl to mix.
Cook on low heat for one minute, swirling pan all the time, or spoon into a baking dish and bake for 10-15 minutes in medium oven.
Spoon in reserved fat, sprinkle with coriander leaves and serve with khichdi.