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Recipe has been taken from the magazine Upper Crust (2006) by Anjan Chatterjee.
Must taste so amazing...
Apply salt and turmeric to the fish pieces, set aside for 10 to 15 minutes.
Heat mustard oil in kadhai, temper with whole jeera and bay leaves.
Add the chopped pineapple and saute, sprinkle little salt, red chilli, turmeric, saute little further.
Add the onion paste, ginger paste and cook. Dissolve the rest of the spices in pineapple juice and add to the cooking mixture and bring it to gentle boil.
Add the marinated fish pieces and cover the kadhai with a lid.
Once the fish is 3/4 done and gravy has thickened, add the slit chilies, season and cover again. Cook for 6-8 minutes.
Check if the fish is done. Serve with steamed rice.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
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Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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