Heat ghee, saute onions for a while, add chopped green chillies, minced mint leaves, tomato and plums.
Add pepper powder, garam masala powder, and a little salt to taste.
Prepare chilli paste:
Blend chilli powder, turmeric powder and a pinch of salt, with a little water.
Prepare the fish.
Wash, clean, smear the fish with the chilli paste and marinate for an hour.
Fill the belly portion of the fish with the prepared onion stuffing. Tie the fish with thread so that the filling does not come out.
Pour oil in a flat frying pan and shallow-fry the fish until done.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.