FISH IN GARLIC.

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Summer season comes with it’s own advantages and disadvantages. As a kid I remember waiting for summer vacations and the opportunity to make the most of it. Going out for holidays, visiting cousins, playing games, watching movies, reading books and enjoying thoroughly the tasty summer foods.

Simple pleasures of life like eating  dudh aam (mango with milk and chapati) or Kadhi  bhaat (Rice with butter milk). What has been your favorite?

My uncle who was working in State Electricity Board at that time, in the evenings would be in his small kiosk which he had opened in front of his Bungalow. During the day we all cousins would help aunt in making the local  favorite  Pepsi. And in return would get pocket money and chance to eat Pepsi as much as we wanted. It still remains the most beautiful memories of my life,What has been yours? Sometimes in the race of life we forget to live,so hopefully this summers you will relive  your life once again, creating beautiful memories ❤

Today,I would like to share a recipe I tasted at a Shack in Goa,on one of the vacations, hope you like it. It’s easy to make and tastes like thousand dollars. So go ahead indulge into the yumilicious Goan cuisine.

CUISINE  : INDIAN (GOAN)

COURSE : MAINS

LEVEL OF COOKING  : MEDIUM

PREP TIME  : 10 MINUTES

COOK TIME  : 25 MINUTES

TOTAL TIME: 25 – 30 MINUTES

AUTHOR  : LINA @THE TIKKAZ AND CURRIEZ

INGREDIENTS:

• Pomfret: Big in size(2)
• Coriander: 1 bowl nicely  chopped.
• Green chilies:5 to 6
• Garlic: 15 to 16 pods
• Tomato sauce: 2 TBSP (tablespoon)
• Soy sauce:2 TBSP
• Asafoetida (hing) : A pinch.
• Oil: As per your requirement  or 3 TBSP.
• Salt: To taste
• Turmeric: A pinch or as per your taste
• Cornflour: 1TSP
• Spring onions: 6,finely chopped.

PREPARATION:

• Cut the pomfrets  from tail to head on both the sides to get boneless fish meat

• Now cut this fish meat into small pieces
• To this boneless fish meat add salt, lemon juice and turmeric.
• In a grinder make a fine paste of coriander, green chilies and garlic.
• Take a pan, add oil,keep it on simmer, to this pan add  Asafoetida(Hing), when it starts giving out the light aroma  add onions which are thinly sliced  Add the above paste and saute.
• To this mix add the different sauces,vinegar, little water and cornflour paste and let it simmer for a while, when you have brought the mix to a gravy like consistency  add the boneless fish.
• Allow it to cook for 5 minutes with the lid closed in steam and add the finely cut spring onions after you open it.
• While serving  garnish with garlic and sesame seeds,serve hot with chapati or Naan.

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