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Ingredients

• 1 kg Murrel or possibly sole, cleaned, deboned and cut into fillets mustard
•     Oil for deep frying
• 30 gm Ginger paste, strained
• 20 gm Garlic paste, strained
• 2 Tbsp. Lemon juice, (30 ml)
• 1 tsp Chilli pwdr, (5 g)
•     Salt to taste
• 3 Tbsp. Oil, (45 ml)
• 1 tsp Cummin seeds, (5 g)
• 24 x Curry leaves
• 30 gm Ginger paste, strained
• 15 gm Garlic paste, strained
• 1 1/2 tsp Turmeric pwdr, (7 g)
• 1 1/2 tsp Chilli pwdr, (7 g)
• 60 ml Tamarind pulp
• 1 lt Fish stock
•     Salt to taste
• 2 gm Coriander leaves, minced fine
• 4 x Green chillies, slit lengthwise and quartered
• 1/2 tsp Patthar ka phool, powdered (2 g)
• 1/2 tsp Bay leaves, powdered (2 g)
• 75 gm Groundnuts, roasted
• 3/4 c. Grated coconut, (75 g)
• 45 gm Sesame seeds
• 250 gm Onions, minced fine
• 12 gm Coriander pwdr
• 1 tsp Cummin pwdr, (5 g)

Description

To Marinate The Fish: Mix All The Ingredients For The Marinade And Proportionately Rub It Into The Fish Fillets. Keep Aside For 10 Min. To Prepare The Khaliya Paste: Heat A Tawa Or…

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