Method
Wash and clean the fish. Sprinkle a little salt and keep aside for 25-30 minutes. Grind the ginger, garlic and chillies to a fine paste.
Heat oil in a deep bottomed pan and fry chopped onions till they are transparent. Add the cumin seeds and fry till they start crackling, then add the ground paste. Saute for a couple of minutes. Add chopped tomatoes, vinegar, water and remaining salt. Bring to a boil and simmer for about 5 minutes. Add the fish and simmer gently for another 5 minutes.
Garnish with chopped coriander. Serve with steamed rice.
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