Ingredients:





450 gms Promfret or Salmon cut 2 cm thick slices.
2 medium onions, finely sliced.
2 tablespoons finely chopped fresh coriander.
3 green chilies, finely chopped.
1 green chilly, slit.
6 cloves garlic, finely chopped.
1/4 teaspoon cumin seeds, slightly pounded, or cumin seed powder.
2 dessertspoons flour
2 1/4 teaspoon salt.
6 cherry tomatoes
2 cups water
Blend together in a bowl (4 items below)
1 tablespoon vinegar
1 tablespoon Worcestershire Sauce
1/2 tablespoon sugar
1 egg
3 tablespoons vegetable oil or ghee.





Method


In a pan heat oil or ghee and fry onion till soft yellow (not brown). Drain excess oil.
Add coriander, chopped green chilies, slit green chilly, garlic and cumin seeds. Blend well and cook on slow fire for 5 minutes.
Add flour and blend to a smooth paste, then add water gradually and mix well. Bring mixture to the boil, add 1 teaspoon salt and simmer, covered, on slow fire for 10 to 15 minutes.
Add slices of fish, tomatoes and 1 1/4 teaspoon salt and continue cooking till fish is cooked.
Let fish cool then add mixture of vinegar, Worcestershire sauce, sugar and egg. Tilt pan to allow mixture to flow evenly over fish. Place pan again on fire and cook for 5 minutes before serving.