FISH IN SWEET AND SOUR SAUCE

Pomfret slices cooked with a piquant masala Preparation Time : 10 minutes Cooking Time : 15 minutes Servings : 4

Ingredients

Pomfret 2 medium Oil 1/4 cup Onion , sliced 1 large Ginger paste 2 teaspoons Garlic paste 2 teaspoons Cumin powder 1 teaspoon Fresh coriander leaves, chopped 2 tablespoons Green chillies, slit 3 Tomato, chopped 1 medium Vinegar 1 tablespoon Worcestershire sauce 1 tablespoon Sugar 1 teaspoon Refined flour (maida) 1 tablespoon Salt to taste

Method

Trim fish, remove the head and clean the insides. Cut into one inch thick slices and wash thoroughly. Pat dry.Heat oil in heavy bottomed pan on moderate heat. Add onion and fry till light brown in colour. Add ginger paste, garlic paste, cumin powder, coriander leaves and slit green chillies. Fry till the mixture turns light brown. Place fish slices gently in the pan and cook, gently spooning the masala over the slices. Add tomato. Blend vinegar, Worcestershire sauce, sugar and refined flour and stir into the fish-tomato mixture. Add one cup of hot water and salt to taste. Cover the pan and allow to simmer gently over very low heat for ten minutes or until fish is cooked. There should be a piquant, thick gravy clinging to the slices of fish. Adjust seasoning. Remove from heat.