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MASHLI GASHI RECIPE

• Clean and wash the fish thoroughly.
• Take off the scales, but leave the skin on.
• Halve the fish lengthwise and sprinkle half the salt on pieces.
• Set aside for 20 minutes.
• Take off and cut the onion and garlic.
• Take a wide shallow pot wide enough to hold the fish pieces in a single layer.
• Heat up oil in it over medium heat.
• Mix in the cut onions fry until they are golden, stirring frequently.
• Mix in the cut garlic and fry for 30 seconds.
• Mix in coriander powder, fry for1 minute, stirring constantly.
• Stir in the red chilli powder and turmeric powder.
• Mix in the coconut milk to the spices.
• Mix in hot water.
• Mix in the tamarind pulp and remaining salt and simmer (boil slowly at low temperature) gently for 2-3 minutes.
• Assemble the fish in the pot in a single layer and cover, simmer (boil slowly at low temperature) for five minutes.
• Turn the fish over once, cover again and simmer (boil slowly at low temperature) for a further five minutes.