Ingredients

• 500 gm - fish, scaled and cut into steaks
• 1 tsp - salt
• 1 tbsp - lemon juice
• 1 tsp - turmeric powder
• 3 tbsp - mustard oil
• 1 tbsp - coriander seeds
• 1 tsp - onion seeds
• 1 tsp - fennel seeds
• 1 tsp - small mustard seeds
• 1/4 tsp - fenugreek seeds
• 2 whole red chillies
• 1/4 cup - onions, grated
• 1/4 cup - tomato, grated
• 1/4 tsp - chilli powder1 tsp - turmeric
• 1 tsp - salt or to taste
• coriander leaves for garnish

How to Make Singharakalia

• Use a 1200 W microwave oven
• Powder together the coriander seeds, onion seeds, fennel seeds, mustard seeds and the fenugreek seeds. Put aside.
• Wipe dry the fish and then apply the turmeric and salt to it.
• Keep aside.
• Put the oil in a dish and cook covered, at high for 2 minutes.
• Place the fish in a single layer, turn, and cook uncovered at high for 8 minutes, turning once.
• Lift out of the dish and keep aside till ready to use.
• To the same oil, add the powdered ingredients along with whole red chillies.
• Mix well and cook covered at high for 2 minutes.
• Add onions and mix well.
• Cook uncovered, at high for 6-8 minutes, or till light brown, stirring once.
• Add the tomatoes, coriander, chilli powder, turmeric and salt.
• Mix well and cook covered at high for 5 minutes, stirring once.
• Add 1 cup of hot water. Cover and cook at high for 5 minutes.
• Add the fish (it should be submerged in the liquid).
• Cook covered, at 30 degrees for 5 minutes.
• In case serving later, cook for 8 minutes.
• Serve garnished with coriander leaves.