Instructions

Mix fish pieces with white vinegar and keep aside for 10 minutes.

Then wash with warm water.

On a tawa, sauté poppy seeds, white cumin, white sesame seeds, coriander seeds, 10 to 12 peanuts and small piece of coconut and crush finely.

In a cooking pot, heat mustard oil and sauté whole red chilies, few fenugreek seeds and curry leaves.
Also add sliced ginger, sliced garlic, turmeric powder, red chili powder, salt to taste and crushed spices and briefly stir together.

Then take it off the flame and keep aside.

Brush fish slices with juice of lemons and fry.

When fish is a nice golden brown, take it off the flame.

Heat the prepared spice mix again and spread fried fish slices on it.

Also add tamarind juice, curry leaves and green chilies and move the pot to mix together fish with spices.
When oil forms a separate layer, allow simmering on low flame for 5 to 10 minutes.

Serve Mahi Qulia with plain rice.