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HOW TO COOK PONA FISH WITH MUSTARD ( PONA SORSE)

INGREDIENTS:

 

·       FRY PONA FISH

·       CHOPPED ONION

·       CHOPPED GARLIC & GINGER

·       BAY LEAF

·       TURMERIC & MUSTARD POWDER  BLENDING TOGETHER WITH WATER

·       MUSTARD OIL

·       CORIEANDER LEAVES (GARNISH)

·       TOMATO SAUSE

·       RED CHILLY POWDER

·       CORIEANDER & CUMIN POWDER

·         SALT TO TASTE

 

APPLY:

 

·       TAKE BAY LEAF, CHOPPED ONION, GINGER, GARLIC FRY WELL PROPERLY IN HOT MUSTARD OIL.

·       WHEN THAT THINGS BECOME RED THEN THE BLENDING MIXTURE, ALL FOLLOWING INDIAN MASALA WITH TOMATO SAUCE GIVE IN TO THE KADRAI 

·       STIR WELL PROPERLY.

·       THEN AFTER FEW MINUTIES FRY FISH GIVE INTO THE KADRAI

·       GIVE SOME WATER

·       GIVE SALT IN TO GRAVY

·       THAT GRAVY BECOME SOME DRY

·       THEN THAT DISH IS READY FOR SERVE

·       THAT DISH IS GARNISH WITH CORIEANDER LEAVES

 

·       SERVE WITH HOT RICE.

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