Ghatiya
Serves 4 - 6 people
Ingredients
Pomfret, crabs or prawns: 1 lb
Paste of: Coconut milk: 8 tsp (2 tbsp full powder plus water); Zeera: 1½ tsp, Garlic: 6 big kali (1 tbsp full)
Dhania-zeera : 2 tsp small
Red chili powder: 1¾ tsp
Haldi: ½ tsp
Chickpea flour (besan): ½ tsp (mixed with water)
Fish masala: to taste
Kadi patta: 2 dakhli
Mustard seeds (rye): ½ tsp
Tomato: grated (no skin) 2 medium (4 tbsp tomato sauce)
Oil : 1¼ maap
Method
Heat the oil. Add kadi patta, rye and coconut paste. Fry well. Add fish masala. Add three masalas and tomato puree. Add the fish and fry in this mixture till nearly done. (If fish seems to be done or is breaking, keep aside and add back in gravy when heating to serve) Add chana atta on oil tari (note 1) and let it thicken the gravy. Finally, add water to adjust consistency. Cook till done.
Serve with khichdi.
Notes:
Tari is the oil that floats on top of any gravy