CHEF ASHOK KARMOKAR

INGREDIENTS:

Vanjara fish: 300 gms

Coconut oil: 25 ml

Green chillI: Two

Coriander and chilli powder: One Tsp

Coriander and curry leaves: Few

Ginger: 20 gms

Big onion: Two

Lime juice: Five TSp

Salt: To taste

METHOD:

Chopped onion, green chilli, ginger, curry leaves and coriander leaves

are fried in a pan till the onion turns brown in colour.

Chilli and coriander powder

are sprinkled over and 100 ml water is added.

Next vanjara fish is put in the pan and the allowed to boil on sim fire till the water is fully absorbed.

Squeeze lemon juice uniformly over the preparation and serve hot.

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