INGREDIENTS
½ kg surmai (slice & salt)
2 onions (slice)
1 coconut (extract milk)
½ tsp E.I. masala [optional]
1 ½ inch ginger (cut into thin strips)
2 green chillies (cut into thin strips)
½ tsp haldi [turmeric]
1 tbsp vinegar
METHOD:
Fry onions in a large pot, add haldi, ginger, chillies (without seeds) and masala powder. Then add coconut milk. Lightly fry fish in a pan and add to curry. Thicken with rice flour/maida if desired. Add vinegar after removing.
½ kg surmai (slice & salt)
2 onions (slice)
1 coconut (extract milk)
½ tsp E.I. masala [optional]
1 ½ inch ginger (cut into thin strips)
2 green chillies (cut into thin strips)
½ tsp haldi [turmeric]
1 tbsp vinegar
METHOD:
Fry onions in a large pot, add haldi, ginger, chillies (without seeds) and masala powder. Then add coconut milk. Lightly fry fish in a pan and add to curry. Thicken with rice flour/maida if desired. Add vinegar after removing.
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