Assam Pedas Pomfret
|Fish curry powder/Turmeric powder||1 Teaspoon|
|Cooking oil||5 Tablespoon|
|Palm sugar/Plain sugar||1 Tablespoon|
|Paste||1 Cup (16 tbs)|
|Garlic||7 Clove (35 gm)|
|Lemon grass stalk||1|
|Dried chilies||1 Tablespoon|
|Tamarind juice||1 Tablespoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Tamarind pulp||1 Tablespoon|
Batter the spice paste ingredients properly with mortar and pestle or grind them in a food processor and keep aside.
Extract the tamarind pulp by soaking it in warm water for 15 minutes.
Squeeze the pulp constantly to extract the flavor into the water.
Drain the pulp and keep the tamarind juice.
Fry the battered spice paste in hot oil for 2 minutes or until they generate an aroma.
Add the tamarind juice, fish curry powder or turmeric powder and bring to boil.
Add gradually the tomato wedges, okras, salt and palm sugar or plain sugar and finally the fish.
Cook on a lower flame for 5 minutes or until the fish is cooked.