Ghashi inspired by my favourite Prabhu family, Roopa's signature dish. It tastes heavenly coming out of her kitchen than mine. I love the simplicity of this dish, mildly spiced, eye pleasing ( I promise a better pic than the one below) & super-easy to make.
Here' was my attempt to get as close to the original dish as possible. Turn-out was pretty good considering my poor cooking skills when it comes to fish. It was way better a day after except that, I knew that I could never reheat it right without breaking the fillets apart. Pretty darn tasty, though.
8 fish pieces (best with cod, tilapia, pomfret)
1 tablespoon oil
Grind grated coconut, red chillies and tamarind extract into a smooth paste.
In a pan heat oil and add chopped onion, green chillies and ginger , saute for a minute. Add turmeric, ground coconut masala, 1/2 cup of water, salt and bring it to boil. Place the fish and simmer the heat to the lowest heat setting of your cooking range and cook it for 8-10 minutes covered. Serve the curry with boiled rice for the authentic jalke randey taste.