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Fish sauce
By : Rehana Khambaty
Category : Fish, Dips and spread
Servings : 3
Time Taken : 15-30 mins
Rating :
Method
  1. Clean, wash and cut the fish into 4 cm x 2 cm x 1 cm pieces. Rub with half teaspoon salt and keep aside.
  2. Fry onion in ghee until light brown. Add ground spices, green chillies and coriander leaves with the gram or rice flour. Mix well. Add remaining salt. Fry for 2-3 min.
  3. Pour the measured amount of water and bring to boil. Add fish slices into it slowly and cook on a very slow fire until the fish is soft and has absorbed the masala flavour.
  4. Beat up the eggs with sugar and vinegar and pour over the curry. now care should be taken not to boil the curry as otherwise the eggs will curdle. Mix by rotating the vessel.
  5. Remove from fire when the gravy is thick and the eggs cooked.
Ingredients:
1/2 kg fish
2 onions
1-2 green chillies
1 handful coriander leaves
1 tbsp. gram or rice flour or coarse atta

Spices to be ground:

2 tsps jeera
8 cloves of garlic
4 red chillies
1 tsp salt
1 tsp sugar
2-3 tbsp vinegar
2 eggs
1 1/2 cups water
3 tbsp oil

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