November 21, 2016


Fish (surmai, pomfret or any other fish) - 500 gms
Curd - 200 gms
Onions -2
Tomatoes -2
Green Chillies - 2-3
Garlic pods - 2
Ginger - 1/4"
Eggs - 4
Worcestershire sauce- 2 tsp
Tomato puree - 2 tbsp
Cumin powder -1 tsp
Chilli powder -1 tsp
Oil -6 tbsp


  • Clean and cut the fish into medium sized pieces.
  • Cut the onion into thin slices. Chop the tomatoes, ginger, garlic and chillies into small pieces.
  • Heat the oil in a pan and fry the onions, ginger, garlic and green chillies till the onions are light golden brown.
  • Add the cumin and chilli powder and cook for another minute. Lower the flame and add the fish pieces.
  • Cook turning the fish pp.
  • Add the tomato puree and continue to cook the fish for another 6-7 minutes covering with a lid.
  • Put off the flame and allow the fish to cool.
  • Whip the curd together with the worcestershire sauce. Beat the eggs and mix into the curd.
  • Place the fish once again on a very low flame and stir in egg -curd mixture.
  • Cook only for a minute or so, do not boil otherwise the egg might curdle.
  • Serve at once.

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