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Vrelyanche Suke

By on March 22, 2017
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Vrelyanche Suke

Makes 4

Small verle (glass fish)    25 nos
Dry red chillies                   8 nos
Turmeric powder             1 teaspoon
Green chillies                   2 nos
Coriander seeds             1 teaspoon
Grated coconut                 3/4 cup (75 grams)
Finely chopped onions    2 medium 150 (grams)
Coconut oil                         3 tablespoons
Thick tamarind pulp          2 tablespoon
Pepper cloves                     5 nos
Salt to taste

1. Clean and wash the fish, remove the heads and marinate it with salt and turmeric powder. Set aside for  15 minutes.
2. Make a fine paste of grated coconut, red chillies, coriander seeds, pepper corns and tamarind pulp by adding half a cup of water. Set aside.
3. Heat coconut oil in a pan, add onion and sauté it until brown. Add ground paste, one-fourth cup of water and when it starts boiling, add the fish and cook on a slow flame until they are done. (Approximately three minutes)
4. Serve hot with rice or pão.

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