Fish Masala

1. Mix all ingredients up to and inclusive of 2 Tbsp. oil well. Add just enough water to make a thick paste.
2. Sprinkle some salt on the fish.
3. Add some of the fish Masala and coat it well.
4. Add more lemon juice, mix, and let it marinate for a few hours.
5. Sprinkle with flour and fry in med hot oil. it doesn’t have to be deep-fried.

Chutney

1. Braise the finely chopped onion in ghee with whole Jeero (cumin seeds), some curry leaves, and a pinch of mustard seeds till pale in color.
2. Add finely chopped/diced green pepper and red pepper as well as the green and red jalapeños.
3. Braise well then add the liquidized tomatoes, tomato puree, salt, fish masala, and the Aamli pulp (tamarind).
4. Let this cook for a few minutes. Lower the heat and add some water and let it simmer.
5. Add 1 tsp. brown sugar if it’s too sour.
6. Lastly, add 2 big dish-up spoons of coconut milk (optional) and mix well.
7. Add some of the fried fish and take it off the heat, then add cut-up green dhania (Coriander).
8. Best served with either Basmati Rice or Rotla’s

Rotla

1. Put the maize meal in a dish, add the salt & ghee, then add the boiling water and mix well.
2. Let it rest for about an hour, then add the oil.
3. Mix through, then add the flour 1 cup at a time and knead well in between additions.
4. It should be a nice soft roti dough-like consistency.
5. Let this rest be covered for about an hour, then, break it into 6 or 7 pieces.
6. Roll it out thick about 1.2 cm thick.
7. Fry on a hot tawa. Lower heat.
8. Fry on one side until it’s brownish, and flip it over.
9. Add some melted ghee.
10. Cook the other side until it has a brownish color, then add some ghee to that side as well.
11. Turn once more and cook till done.