1 Kg fish cut in thin pieces 1 teaspoon jeera ¼ teaspoon methi whole (fenugreek) 1 teaspoon coriander seeds 1/4 teaspoon mustard seeds Roast and grind the above (masala) Rice flour
The fish has to be mixed with the masala and rolled on the rice flour. Shallow fry in oil on both sides till reddish brown.
teaspoon chilli powder 1 teaspoon turmeric powder 1½ teaspoon salt ½ teaspoon coriander powder 2 tablespoon cooking oil 250 ml water 1 tablespoon kachampuli (Brindle Berry juice) 2 tablespoon chopped coriander leaves
Wash, clean and mix the mutton with salt and turmeric. Cook the mutton and keep aside. Add one after the other, stirring all the time: ginger-garlic paste, sliced onion, green chilies and tomatoes. Fry masala till golden brown. Add rest of the ingredients and fry for 1-2 minutes (except the lemon juice) Add the mutton; stir fry for another 2 minutes. Uncover and dry the masala till the oil evaporates. Add kachampuli and garnish with coriander leaves.