PINEAPPLE FISH

PINEAPPLE FISH

INGREDIENTS:

6-8 pieces of rahu fish (or King Fish)

4 slices of pineapple

1 large sized onion – sliced

100 gm of aam papad – cut into

cubes

4-5 tbsp of mustard oil

1 bay leaf

2 chillies

1/2 tsp of haldi powder

1 tsp of red chilli powder

3 tbsp of tomato puree

salt to taste

METHOD

Sprinkle salt and half the quantity of the haldi powder over the fish pieces and leave aside for 10 minutes. Heat the mustard oil in a non stick pan and pan fry the fish pieces a few at a time. Turn the fish pieces once or twice so that both the sides are golden brown. Remove and keep aside. In the same pan, fry the onion slices till golden brown. Lower the heat and mix in bay leaf and the spices and fry till a fine aroma rises – this should take 2-3 minutes. Mix in the tomato puree and the pineapple slices which have been cut into small pieces.

Also add half cup of water and bring the gravy to boil. Mix in the fish pieces and aam papad pieces and continue to cook for a few minutes till the gravy begins to thicken. You could adjust the consistency of the gravy to your choice. Serve with chawal ka parantha.