What goes in:
White/black pomfret cubes : 600 gms
Coconut milk thick extract : 300 ml
Salt : 1 tspn
Green chilly slit : 4 nos
Cashewnut split : 50 gms
Chopped dates : 50 gms
Cumin powder : 1/2 tspn
Coriander leaves : 10 gms
Oil : 30 ml
Butter : 30 gms
Shallot-chopped : 50 gms
Tempering : 1 recipe
How to prepare:
1. Heat together butter and oil in a pan and saute shallot and green chilly, cashewnut and dates and roast for 2-5 mts.
2. Add coconut milk, salt, cumin powder, fish and simmer for 15-20 mts.
3. Make a tempering and pour over fish.
4. Present in bowl with tomato pieces and lemon.
Accompaniment : Rice and chappathy preparations.
Cooking time : 30 mts.