| Ingredients | Quantity |
|---|---|
| Dry Kingfish | 1 cup |
| finely chopped pearl onion | 1/2 cup |
| finely chopped tomatoes | 1/4 cup |
| ginger-garlic paste | 1/2 tbsp |
| turmeric powder | 1/4 tsp |
| sambar powder | 2 tsp |
| coriander powder | 1 tsp |
| Asofoetida | a pinch |
| Salt | to taste |
| mustard seeds | 1 tsp |
| curry leaves | 10 |
| chopped coriander | 1 tbsp |
⦁ Soak dry kingfish in water for 1 hour.
⦁ Clean it and cook in water for 10-15 mins on low flame till the raw smell goes.
⦁ Heat 2 tsp oil in a pan or kadhai. Temper mustard seeds and curry leaves.
⦁ Add chopped onions and fry for few mins.
⦁ Add chopped tomatoes and mash the pulp.
⦁ Add ginger-garlic paste and saute a while.
⦁ Add turmeric powder, sambar powder, coriander powder and asofoetida. Mix all the masala.
⦁ Add cooked dry fish and salt to taste.
⦁ Add 1/2 cup water and cook it covered on low flame for 10-15 mins till the water is absorbed.
⦁ Garnish with chopped coriander and serve hot with rice.
