12 Fish (2 inch x 4 inch strips)
4 tbsp (80 g) 2 3/4 oz Butter
4 Onions, chopped
3 Green chillies, slit
2 tsp (12 g) Ginger (adrak), chopped
1/2 tsp (1 g) Turmeric (haldi) powder
1 cup (200 g) 7 oz Yoghurt (dahi), whisked
1/2 cup (100 ml) 3 1/2 floz Cream
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana), broiled, powdered
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1 tsp Green coriander (hara dhaniya), chopped
4 tbsp (80 g) 2 3/4 oz Butter
4 Onions, chopped
3 Green chillies, slit
2 tsp (12 g) Ginger (adrak), chopped
1/2 tsp (1 g) Turmeric (haldi) powder
1 cup (200 g) 7 oz Yoghurt (dahi), whisked
1/2 cup (100 ml) 3 1/2 floz Cream
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana), broiled, powdered
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1 tsp Green coriander (hara dhaniya), chopped
method
1. Roll each fish strip and secure with a toothpick.
2. Heat the butter in a heavy-bottomed pan; saute onions until soft. Add green chillies and ginger; stir-fry for a few minutes.
3. Add turmeric powder, yoghurt, cream, fenugreek seeds, and green cardamom powder. Saute for 10 - 15 minutes.
4. Place the fish rolls in the sauce and cook on low heat (dum) for 10 - 15 minutes or until the fish is cooked. Remove from heat. Transfer the fish onto a serving dish and remove the toothpicks.
5. Strain the gravy and pour on top of the fish. Serve hot, garnished with green coriander.
2. Heat the butter in a heavy-bottomed pan; saute onions until soft. Add green chillies and ginger; stir-fry for a few minutes.
3. Add turmeric powder, yoghurt, cream, fenugreek seeds, and green cardamom powder. Saute for 10 - 15 minutes.
4. Place the fish rolls in the sauce and cook on low heat (dum) for 10 - 15 minutes or until the fish is cooked. Remove from heat. Transfer the fish onto a serving dish and remove the toothpicks.
5. Strain the gravy and pour on top of the fish. Serve hot, garnished with green coriander.
serving amount
serves: 4
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