Slices of fish cooked in a gently spiced sweet and sour sauce and usually served at weddings. Also a favourite served with khichdee.
2 medium onions, finely sliced,
2 tablespoons finely chopped fresh coriander,
3 green chillies, finely chopped,
1 green chilli, slit,
6 cloves garlic, finely chopped (¾ teaspoon),
¼ teaspoon cumin seeds, slightly pounded, or cumin seed powder,
2 dessertspoons flour,
2¼ teaspoons salt,
6 cherry tomatoes,
2 cups water,
1 tablespoon vinegar,
1 tablespoon Worcestershire sauce,
½ tablespoon sugar,
1 egg, (blend the vinegar, Worcestershire sauce, sugar and egg in a bowl),
3 tablespoons vegetable oil
1 In a pan, heat oil and fry onion till soft and yellow (not brown). Drain excess oil.
2 Add coriander, chopped green chillies, slit green chilli, garlic and cumin seeds. Blend well and cook on low heat for 5 minutes.
3 Add flour and blend to a smooth paste, then add water gradually and mix well. Bring mixture to a boil, add 1 teaspoon salt and simmer, covered, on lowe heat for 10 minutes.
4 Add slices of fish, tomatoes and 1¼ teaspoons salt and continue cooking till fish is cooked.
5 Let fish cool then add mixture of vinegar, Worcestershire sauce, sugar and egg. Tilt pan to allow mixture to flow evenly over fish. Place pan again on heat and cook 5 minutes longer before serving.
Recipe by Jeroo Mehta in the Mumbai Mirror