FLAVOURS

Koak Palla Fish

Sindhi's love Palla fish because of its distinctive taste. Though the fish has a lot of bones, the preparation called Koak Palla is a universal favorite for a sunday lunch.Here is how you can make it.

Ingredients:

· 1 palla fish ( washed, cleaned and slit from the centre into two halves
· 2 medium sized onions very finely chopped
· I medium sized tomato very finely chopped
· 2 green chillies finely chopped
· 1 inch piece ginger finely chopped
· 2 tbsps dahi or yoghurt
· ¼ tsp turmeric powder ( Haldi)
· 1 tsp coriander powder
· ¼ tsp red chillie powder
· ¼ tsp amchoor (dry mango) powder
· Few coriander leaves finely chopped
· Salt to taste
· 2 to 3 tbps oil

Procedure:

In a bowl mix dahi and all the chopped and dry spices, add salt, mix well and our topping is ready. Keep aside. Heat oil in a non stick pan and lightly fry the fish on both sides . When done take off from flame, evenly spread out the topping masala on the inner side of the fish. Cover the pan with a fitting lid and allow the fish to steam for a few minutes. When the topping masala is steaming and has seeped in well into the fish, turn off flame. Serve hot in a flat serving dish. Goes well with curry rice,dal rice.