Fish Stew White Recipe
Ingredients
| Salmon or Pomfret 500 gm. | ||
| Onions | 225 Gram (For 4) | |
| Green chillies | 15 Gram (For 4) | |
| Ginger | 10 Gram (For 4) | |
| Coconut | 1/2 (For 4) | |
| Tomatoes | 115 Gram (For 4) | |
| Vinegar | 15 Milliliter (For 4) | |
| Salt | To Taste (For 4) | |
| Cloves | 4 (To temper) | |
| Red onions 2 bulbs | ||
| Oil | 30 Milliliter (To temper) | |
Directions
1. Clean and cut fish into neat pieces.
2. Grate coconut and make three extractions of milk (thick, medium, thin).
3. Slice onions lengthwise. Slit green chillies, slice ginger.
4. In a pan arrange fish and onions, chillies and ginger and curry leaves in layers.
5. Add salt, quartered tomatoes, vinegar and third extraction of coconut milk.
6. Bring to boil and simmer. When liquid is nearly dry add second extraction of coconut milk.
7. Bring to boil and simmer for a few minutes. Check for salt.
8. Add first extraction of coconut milk and remove.
9. Heat oil. Add finely sliced onions and crushed cloves.
10. When they brown pour over stew. Mix well.
2. Grate coconut and make three extractions of milk (thick, medium, thin).
3. Slice onions lengthwise. Slit green chillies, slice ginger.
4. In a pan arrange fish and onions, chillies and ginger and curry leaves in layers.
5. Add salt, quartered tomatoes, vinegar and third extraction of coconut milk.
6. Bring to boil and simmer. When liquid is nearly dry add second extraction of coconut milk.
7. Bring to boil and simmer for a few minutes. Check for salt.
8. Add first extraction of coconut milk and remove.
9. Heat oil. Add finely sliced onions and crushed cloves.
10. When they brown pour over stew. Mix well.
Chef
