This comment .... for a dish which i so lovingly prepared for him and only him.."sniff--sniff"
But then thats okkkk.... as the finished product was fabulous , so the taste is what counts right...
He was full of appreciation too..." yeyyy "and ate two chapatis extra ...
So this is as we call it "papaletche hughe paplet meaning promfret"
papletche hughe is actually a promfret dry dish or sukhe which i make a little watery than required as my hubs likes to have it with chapatis or rotis...
11/2 cup fresh grated coconut
1 cm ginger finely shredded
1 medium onion finely shredded.
1 tsp haldi powder
11/2 tsp chili powder
Marble size tamarind
Pieces of promfret (that’s the only fish done in this manner)
Salt to taste
Coriander finely chopped for garnish.
Take a pan and use a little coconut oil fry the finely chopped onion and finely chopped ginger (only half of the full amount), don’t make them brown
They should just turn colour and become translucent.
Grind together coconut, haldi, chilli, tamarind. And half of the ginger.
Don’t make the above paste too watery it should be thick as shown in the picture.
Pour the ground mixture into the translucent onions.
Let it boil, then gently slide the fish pieces into the mixture and let them cook
Garnish with finely chopped coriander leaves.
HUGHE IS READY TO EAT….