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- 400 GRAM WHITE FISH FILLET, cubed
- 500 GRAM CARROTS, peeled and grated
- 3 ONIONS, sliced
- 100 GRAM FLOUR
- 1 CUP FISH STOCK
- 1/2 CUP OF MAYONNAISE
- 1/2 CUP SOUR CREAM
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- 500 GRAM WHITE FISH FILLET, in large
chunks
- 2 CLOVES GARLIC, copped
- PIECE OF GINGERROOT, grated
- 25 GRAM TAMARIND
- 10 CURRY LEAVES
- 1 TSP CUMIN SEEDS
- 2 GREEN PEPPERS, chopped
- 1 TSP MUSTARD SEEDS
- 1 ONION, chopped
- 1 TSP CHILI POWDER
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Dust the fish with a tablespoon of
flour and add pepper and salt to taste. Stir fry the fish 5 minutes.
Stir fry the onions five minutes, add the carrots and fry 3 minutes
more. Mix the sour cream with the mayonnaise. Put one third of the onion
mixture in a pan, add 1/3 of the fish and distribute one third of the
mayonnaise mixture on top. Repeat this twice. Mix the remaining flour
with the stock and pour this over the carrot/fish mixture. Bring this
to the boil and simmer for 20 minutes.
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Mix the garlic with
the ginger, the chili powder and salt to taste and rub the fish with
this mixture; leave it for one hour. Soak the tamarind in 1/2 cup of
hot water for one hour and press the fluid out. Stir fry the curry leaves,
the onions, the peppers and the mustard seeds for 5 minutes. Add the
tamarind fluid and the cumin seeds; put the fish in this mixture. Simmer
for 3 minutes, turn the fish and simmer for 3 Minutes.
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