8-9 / 500 g (1.1 lb) Fish, cut into 2 inch fillets
1 cup (250 ml) 8 fl oz Water
4 tbsp (60 ml) 2 fl oz Lemon (nimbu) juice
1 1/2 tsp (3 g) Black pepper (kali mirch) powder
1 tsp (4 g) Salt
1 tsp (1 1/2 g) Cumin (jeera) powder
1/2 tsp Carom (ajwain) seeds or oregano powder
6 - 7 Garlic (lasan) cloves, finely chopped
1 Onion, large, sliced
2 Capsicum (Shimla mirch), sliced (green or yellow or red or a mixture of all 3)
1 tsp (2 g) Cornflour, dissolved in 1 tbsp water
1 cup (250 ml) 8 fl oz Water
4 tbsp (60 ml) 2 fl oz Lemon (nimbu) juice
1 1/2 tsp (3 g) Black pepper (kali mirch) powder
1 tsp (4 g) Salt
1 tsp (1 1/2 g) Cumin (jeera) powder
1/2 tsp Carom (ajwain) seeds or oregano powder
6 - 7 Garlic (lasan) cloves, finely chopped
1 Onion, large, sliced
2 Capsicum (Shimla mirch), sliced (green or yellow or red or a mixture of all 3)
1 tsp (2 g) Cornflour, dissolved in 1 tbsp water
method
1. In a large, non-stick pan, add water, lemon juice, black pepper, salt, cumin powder, carom seeds, garlic, and onion. Cook covered on medium heat for 3 - 4 minutes or till the onion is tender. Add fish and cook covered on medium heat for 10 minutes or till soft.
2. Remove the fish into a serving dish with a slotted spoon.
3. Add capsicum and cook for 1 - 2 minutes or till tender but crisp.
4. Add cornflour paste and after one boil pour the sauce over the fish and serve hot.
2. Remove the fish into a serving dish with a slotted spoon.
3. Add capsicum and cook for 1 - 2 minutes or till tender but crisp.
4. Add cornflour paste and after one boil pour the sauce over the fish and serve hot.
serving amount
serves: 4
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