Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | No. | Surmai | or Pomfret, or mullet etc. |
| 5 | Nos | Chillies, Red Dry | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1 | inch | Turmeric/Haldi | For grinding (small piece) |
| 3 | Nos | Chillies, Green | For grinding |
| 2 | Nos | Onions | For grinding |
| 1 | units | Ginger | for grinding |
| 4 | Flakes/Seeds/Cloves | Garlic | For grinding |
| 2 | Tablespoon | Vinegar | For grinding |
| 2 | Tablespoon | Ghee | or Cooking Oil, for tempering |
| Half | Onion | sliced for tempering | |
| 1 | Tablespoon | Sugar | for taste |
| A | Little | Salt | to taste |
| 4 | Nos | Potatoes | to be boiled. |
| 6 | Tablespoon | Cooking Oil |
Method:
Wash, cut the fish, and apply salt and turmeric powder, and keep aside for 15 minutes, before frying. Fry in hot oil, in a frying pan.
Boil the potatoes, peel them and cut them into pieces and keep aside.
Grind in vinegar, the ingredients set aside for grinding.
Slice half an onion, put ghee in a pot, and heat it, and when hot, brown the sliced onion. Put the ground masala in the pot and fry and stir often. add the water of the masala used for cleaning the stone or mixer, up to two cups, add salt, sugar and vinegar and boil.
When the curry is boiling, add the fried fish and boil for five minutes. Add the boiled potatoes. Indad also may be done without frying the fish.
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