500grms Black Cod (Fillet and cut into large chunks) 30grms Tamarind Pulp 30grms Palm Jaggery 1tsp Chilli Powder 1tabs Honey 1 clove of Garlic (crushed) 1tsp Fenugreek 1tsp Malt Vinegar Salt to taste Oil for frying
Serves 1 Method: Clean, wash and dry the fish with clean cloth and keep aside. In a clean sauce pan combine the tamarind pulp, jaggery, chilli powder, honey, crushed garlic, fenugreek, vinegar, salt and 1 cup of water. Bring the mixture to boil and cook till it becomes thick. (Saucy consistency). Strain through the strainer and cool. Marinade the fish with the mixture for at least 2 hours. Heat a pan or a tawa, pour little oil and seal the fish until it turns dark brown, remove from the pan and place it over a baking sheet and bake at 210- 230 degree ‘C’ for 5-6 min. Heat the remaining marination in a pan and pour little water to thin it down. Remove the fish to a serving plate and spoon the little sauce over the fish, serve hot.