Ingredients:
Oil 2 tsp
Bombil 4-5 (cut into two pcs each)
Garlic 10 ( cut into 2 pcs)
Chili powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Gira powder 1 tsp
Coriander seeds 1tsp
Red chilies 4-5
Tamarind 2tbsp
Tomato 1/2 (cut into small pcs)
Coriander leaves (good quantity)
Coconut oil for taste
Instructions: Roast the red chilies and the coriander without oil for about a minute. Remove and let it cool. Grind to fine paste with very little water and keep aside.
In a bowl take the bombil pieces with chili powder, turmeric powder, coriander powder, gira powder and salt and set aside to marinate for about 5 minutes.
In a small vessel soak tamarind in hot water for the pulp.
In a pan take oil and garlic pieces. Saute until light brown. Add the ground paste and stir. Once it starts to leave the oil, add the marinated fish. Bombil is a very delicate fish and hence stir carefully for about a 2 minutes. When half cooked add the tamarind pulp. Let it cook for another 2-3 minutes. Add tomato pieces, coriander leaves and drizzle coconut oil on top. Cook on high flame for about 5 minutes. Switch off the gas and cover with lid. Serve hot.
Truly delicious 😋
Oil 2 tsp
Bombil 4-5 (cut into two pcs each)
Garlic 10 ( cut into 2 pcs)
Chili powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Gira powder 1 tsp
Coriander seeds 1tsp
Red chilies 4-5
Tamarind 2tbsp
Tomato 1/2 (cut into small pcs)
Coriander leaves (good quantity)
Coconut oil for taste
Instructions: Roast the red chilies and the coriander without oil for about a minute. Remove and let it cool. Grind to fine paste with very little water and keep aside.
In a bowl take the bombil pieces with chili powder, turmeric powder, coriander powder, gira powder and salt and set aside to marinate for about 5 minutes.
In a small vessel soak tamarind in hot water for the pulp.
In a pan take oil and garlic pieces. Saute until light brown. Add the ground paste and stir. Once it starts to leave the oil, add the marinated fish. Bombil is a very delicate fish and hence stir carefully for about a 2 minutes. When half cooked add the tamarind pulp. Let it cook for another 2-3 minutes. Add tomato pieces, coriander leaves and drizzle coconut oil on top. Cook on high flame for about 5 minutes. Switch off the gas and cover with lid. Serve hot.
Truly delicious 😋
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