Prep 15 mins
Cook 15 mins
This recipe has been made in my family since my grandmothers days- I am not sure of the origins but it could be some fusion recipe - maybe it was my grandmothers own creation but its a favorite with our family. Any firm fleshed white fish can be used. This goes well with rice or pasta or just with some good hearty home made bread
- 4 firm white fish fillets (2 inches thick)
- 2 tablespoons all-purpose white flour
- 4 tablespoons white vinegar
- 1 1⁄2 tablespoons sugar or 1 1⁄2 tablespoons Splenda sugar substitute
- 1 tablespoon garlic paste
- 2 tablespoons whole cumin seeds
- 1 tablespoon cumin powder
- 2 green chilies, chopped fine
- 3 sprigs fresh cilantro, chopped fine
- 1 egg, beaten
- 2 tablespoons corn oil
- 2 cups water
- WASH AND PAT DRY THE FILLETS.
- In a medium deep skillet heat the oil on medium heat , add the garlic, the cumin seeds, green chillies and then add the flour and blend well , lower the heat and add the water and blend well so no lumps remain.
- Mix the vinegar with 1 cup of water add it to the mixture. Keep the heat gentle , now add the sugar or splenda and salt. and the remaining water the cumin powder-taste it to see if it has a tangy sweet taste, add more salt if required if it's too sour add a bit more of the sugar or splenda, the sauce should be of a thick consistency. If satisfied with the taste, slip in the fish fillets gently and let it simmer.Do not cover the skillet.
- Beat the egg in a bowl and keep ready.
- Once the fish is done, (should take 10 to 15 minutes only), slowly drizzle the beaten egg and kill the heat. Do not stir just let the egg mixture swirl on the fish mixing it into the sauce-- shaking the skillet or dish will allow the egg to incorporate into the sauce.
- If this dish is made and to be served later then DO NOT add the egg at this time , You can reheat the fish in the sauce and just before serving add the egg.
- Garnish with the fresh chopped cilantro.