Farah Khan Ali’s Parsi style White Fish Curry

Ingredients

• 2 big Pomfrets (type of fish)
• 4 tsp of Rice
• 1 coconut (crushed)
• A few sliced Ginger
• 5 to 6 slit of Green Chilies (chopped)
• 1 tsp of Cumin Powder
• 7 to 8 small Tomatoes
• ½ cup of White Vinegar
• Fresh Coriander Leaves

Procedure

• On a hot griddle (tawa), heat the rice. Grind it in a blender using a little bit of water to form a fine paste.

• Now, blend the fine paste of rice with crushed coconut together and gradually add more water to prepare a coconut milk. Let keep the milk aside.

• Heat the oil in a pan and add ginger slices.

• After 2 minutes, put chopped green chilies along with cumin powder.

• Again, after 2 minutes, add the coconut milk into it and boil over a medium flame.

• In between, keep stirring for around 45 minutes, until the gravy thickens.

• Now, add tomatoes along with washed and cut pieces of fish.

• Add white vinegar and when the pieces of fish are boiled properly, then sprinkle a few coriander leaves and full green chilies.

• Cook for more 5 minutes on a very slow flame.