• 1/2 cup tomatoes chopped
• 2 Tblsp green chillies chopped
• 8 cloves garlic chopped
• 1 1/2 cups onions chopped
• 1 1/2 tsp sugar
• 2 Tblsp coriander leaves (hara dhania)

Method

• Grind together the red chillies, coriander, peppercorns, ginger, cumin, saffron, 3/4 cups onion, tamarind and the 6 cloves of garlic.

• Heat the oil and add onions. Stir-fry till brown. Add ground masala and stir-fry till fat separates.

• Add the chopped tomato, green chillies and garlic and stir-fry till fat separates.

• Add sugar and coriander leaves and remove from fire.

• When cool enough to handle, smear masala on to the fish to cover the fish with it.

• Place the fish in the same pan.

• Place the pan over live coals, cover with a lid and place live coals on the top of the lid too.

• Leave thus for 15- 20 minutes or till cooked through.

• Please note this is a side dish so minimize the water added, as it has to be kept semi dry.

• Serve hot.