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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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From this week's Thursday magazine. This was submitted by Diana Cherian P. Ingredients:
2 cups fish, boiled and crumbled |
1/2 cup onion, chopped |
2 teaspoons green chilies, chopped |
1 teaspoon ginger, chopped |
1/2 teaspoon curry leaf, chopped |
2 tablespoons grated coconut |
salt |
1/4 cup cooking oil |
1 teaspoon mustard seeds |
1 -2 teaspoon vinegar |
1/2 teaspoon turmeric powder |
Directions:
1. Boil the fish with salt, turmeric powder and vinegar.
2. Remove the bones and crumble the flesh of the fish.
3. Take 2 cups of the crumbled fish.
4. Heat oil in a pan.
5. Add the mustard seeds and allow to splutter.
6. Once they stop spluttering, add the onions and saute for a few minutes.
7. Add chillies, ginger, curry leaves and the grated coconut.
8. Mix well.
9. Add the fish.
10. Saute and cook until dry.
11. Serve hot with a bowl of rice.
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