INGRADIENTS

1)      ½ KILO, PIECES OF RAWAS

2)      2 TOMATOS

3)      1BIG ONBION

4)      4 PETALS OF GARLIC

5)      4/5  CHILLIES

6)      ¾  SPOON DHANAJEERA  POWDER

7)      ¼  PIECE OF COCONUT

8)      ½  SPOON HALAD (TERMERIC POWDER)

9)      ½ SPOON SALT

10)  ½  SPOON GRAM FLOOR

11)  ½  SPOON  JIRA (ANSEED)

12)       KORIENDER

13)       SMALL PIECE OF TAMRIN

14)       SMALL PIECE OF JAGGERI

15)   1  BIG SPOON OF

16)   1  BIG SPOON  GROUNDNUT OIL

17)   ¼  BIG SPOON GHEE

  METHOD

1)      WASH , CLEAN  THE RAWAS AND APPLY SALT AND KEEP

2)      TO PREPARE MASALA. GRND CHILLI, GARLIC ,JEERA AND COCONUT

3)      CUT ONION  VERY FINE

4)      WASH AND CUT TOMATOS AND CORIENDER .

5)      KEEP TAMRIND SOAKED IN WATER

6)      HEAT  OIL IN A PAN AND PUT GHEE IN IT AND FRY ONION TILL BROWN

7)      ADD GRAM FLOOR AND MIX  WELL.

8)      ADD CUT TOMATOS

9)      AFTER THE TOMATOS ARE COOKED ADD GRIND MASALA

10)  ADD TERMERIC  ,DHANAJEERA POWDER AND CORIEDER AND MIX WELL

11)  MASH TAMARIND AND TAKE THE JUICE AND ADD JAGGERI AND MIX

12)  ADD THIS WATER TO THE MASALA,AS THIS COMES TO BOIL ADD SALT

13)  ADD THE MACHI PIECES (RAWAS),AND COOK

14)  WHEN FISH IS COOKED AND GRAVY THICK TAKE IT DOWN

THIS CAN SERVE FOR FOUR PEOPLE.