1 kilogram sole -- cleaned, deboned and cut into fillets mustard |
2 Cup oil for deep frying |
---FOR THE MARINADE--- |
30 grams ginger paste -- strained |
20 grams garlic paste -- strained |
2 tablespoons lemon juice -- (30 ml) |
1 teaspoon chile powder |
1 teaspoon salt to taste |
---FOR THE GRAVY--- |
3 tablespoons oil - |
1 teaspoon cumin seeds |
24 pieces curry leaves |
30 grams ginger paste -- strained |
15 grams garlic paste -- strained |
1 1/2 teaspoons turmeric powder |
1 1/2 teaspoons chile powder |
60 milliliters tamarind pulp |
1 liter fish stock |
1 teaspoon salt to taste |
2 grams coriander leaves -- chopped fine |
4 medium green chiles -- slit lengthwise and quartered |
1/2 teaspoon patthar ka phool -- powdered |
1/2 teaspoon bay leaves -- powdered |
---FOR THE KHALIYA PASTE--- |
75 grams groundnuts -- roasted |
3/4 cup grated coconut |
45 grams sesame seeds |
250 gram onions -- chopped fine |
12 grams coriander powder |
1 teaspoon cumin powder |