Heat the oil in a casserole and sauté the onions, garlic and ginger until soft.
Do not let the onions colour.
Add the nice blob of butter and add the rice and plain flour, reduce the heat and let the flours cook, stirring regularly to prevent discolouring.
Meanwhile either poach the fish in some seasoned water with some sliced onion, ginger skins, coriander stalk pieces, one or two tomatoes chopped until just firm and turn off.
Let the water cool then remove the fish and set it aside without any of the vegetables clinging to it. the fish and shredded curry leaves and sauté for a bit.
You can reduce the stock a little to get a more pronounced flavour, then strain.
Alternatively poach the fish in some fish stock. If using fillet, you can make a stock with the bones but do not boil the stock, just simmer.
Once your roux or the flours are ready pour the cooled stock in and whisk well to remove any lumps. Heat up slowly and if the sauce is too thick, dilute to the consistency you like perhaps a bit thinner as the eggs will thicken the sauce a bit too.
Add the cherry tomatoes to the sauce and lower it down to minimum heat, until it cooks. Check seasoning and adjust. Remember that when you are finishing the sauce any other food you are serving alongside needs to be ready and hot for serving
In a bowl large enough to take half the sauce plus the eggs, break the eggs, add the mint, the coriander, sugar, vinegar, the finely crushed toasted cumin seeds and chopped green chillies & beat until everything is well mixed in.
As soon as your sauce is cooked and you have the right consistency, pour half the sauce into the egg mixture, beating as you do, then pour it back into the pan and stir in well. Scrape off the edges with a rubber spatula and then stir for a minute making sure the temperature is not high or else you will curdle the eggs.
As soon as the sauce heats up, add the fish, cover the pan and turn the heat off. Check the seasoning before serving. Remember the fish is delicate so remove the pierces gently first into a dish and pour the sauce over.
Enjoy with a Khichri or Chapattis.
Heat the oil in a casserole and sauté the onions, garlic and ginger until soft.
Do not let the onions colour.
Add the nice blob of butter and add the rice and plain flour, reduce the heat and let the flours cook, stirring regularly to prevent discolouring.
Meanwhile either poach the fish in some seasoned water with some sliced onion, ginger skins, coriander stalk pieces, one or two tomatoes chopped until just firm and turn off.
Let the water cool then remove the fish and set it aside without any of the vegetables clinging to it. the fish and shredded curry leaves and sauté for a bit.
You can reduce the stock a little to get a more pronounced flavour, then strain.
Alternatively poach the fish in some fish stock. If using fillet, you can make a stock with the bones but do not boil the stock, just simmer.
Once your roux or the flours are ready pour the cooled stock in and whisk well to remove any lumps. Heat up slowly and if the sauce is too thick, dilute to the consistency you like perhaps a bit thinner as the eggs will thicken the sauce a bit too.
Add the cherry tomatoes to the sauce and lower it down to minimum heat, until it cooks. Check seasoning and adjust. Remember that when you are finishing the sauce any other food you are serving alongside needs to be ready and hot for serving
In a bowl large enough to take half the sauce plus the eggs, break the eggs, add the mint, the coriander, sugar, vinegar, the finely crushed toasted cumin seeds and chopped green chillies & beat until everything is well mixed in.
As soon as your sauce is cooked and you have the right consistency, pour half the sauce into the egg mixture, beating as you do, then pour it back into the pan and stir in well. Scrape off the edges with a rubber spatula and then stir for a minute making sure the temperature is not high or else you will curdle the eggs.
As soon as the sauce heats up, add the fish, cover the pan and turn the heat off. Check the seasoning before serving. Remember the fish is delicate so remove the pierces gently first into a dish and pour the sauce over.
Enjoy with a Khichri or Chapattis.
