Wash it thoroughly. Soak in vinegar for 15 minutes.
In a pan heat oil and fry the fillets.
In a separate pan fry white cumin seeds.
Add garlic, onion and green chillies.
Add elaichi and cardamom.
Add ginger paste, tomato.
Add turmeric, cumin powder and salt.
Let the masala get cooked.
Add the fish and mix the masala well.
Add a little water, cover the pan and let it get cooked.
Let the water dry out, add raisins (optional).
Serve with fried rice or steamed rice.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.