CHEF ASHOK KARMOKAR
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
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.