Cut shark into small pieces. Boil in cooker with salt, turmeric and 1/2 cup water
Make a paste of: 1 teaspoon each of pepper, jeera, garlic, scraped coconut, red chilli powder by grinding in mixie
After cooker opens, add this paste and mix in. Keep heating till you boil away excess water as much as possible
Heat oil in a pan. Add mustard seeds. Sautee green chillies, garlic,ginger, curry leaves, few red onions. Add shark.
Fry till shark crackles (if there is any water still left while frying, you will hear sound of water evaporating. The shark will be sticking to the bottom of the pan. But when all water is dried, you will hear sound of shark crackling. Also there will be no sticking to the bottom of the pan. It will feel like your stirring has become suddenly so easy!). Use a very big pan for easy stirring.
All water should dry, and shark should be very crisp for maximum taste.
Make a paste of: 1 teaspoon each of pepper, jeera, garlic, scraped coconut, red chilli powder by grinding in mixie
After cooker opens, add this paste and mix in. Keep heating till you boil away excess water as much as possible
Heat oil in a pan. Add mustard seeds. Sautee green chillies, garlic,ginger, curry leaves, few red onions. Add shark.
Fry till shark crackles (if there is any water still left while frying, you will hear sound of water evaporating. The shark will be sticking to the bottom of the pan. But when all water is dried, you will hear sound of shark crackling. Also there will be no sticking to the bottom of the pan. It will feel like your stirring has become suddenly so easy!). Use a very big pan for easy stirring.
All water should dry, and shark should be very crisp for maximum taste.
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