1 kg (2.2 lb) Fish, cut into 1 x 2 inch pieces, cleaned
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
1 cup (120 g) 4 oz Onions, chopped
3 tbsp (18 g) Garlic (lasan) paste
3 tbsp (18 g) Ginger (adrak) paste
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Black pepper (kali mirch) powder
2 Tomatoes, large, chopped
1 tsp (2 g) Turmeric (haldi) powder
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
1 cup (120 g) 4 oz Onions, chopped
3 tbsp (18 g) Garlic (lasan) paste
3 tbsp (18 g) Ginger (adrak) paste
2 tsp (4 g) Red chilli powder
1 tsp (2 g) Black pepper (kali mirch) powder
2 Tomatoes, large, chopped
method
1. Pat dry the fish; rub in the salt and turmeric powder. Keep aside to marinate for half an hour.
2. Heat the ghee in a large saucepan. When hot, add onions and saute until translucent. Add garlic-ginger pastes, red chilli powder, and black pepper. Fry until light brown.
3. Add the fish and stir gently for 2 - 3 minutes. Add tomatoes, reduce heat and cook uncovered till the tomatoes are soft and form a coarse pulp. Cook until the fish is tender and the gravy is thick. Serve hot.
2. Heat the ghee in a large saucepan. When hot, add onions and saute until translucent. Add garlic-ginger pastes, red chilli powder, and black pepper. Fry until light brown.
3. Add the fish and stir gently for 2 - 3 minutes. Add tomatoes, reduce heat and cook uncovered till the tomatoes are soft and form a coarse pulp. Cook until the fish is tender and the gravy is thick. Serve hot.
serving amount
serves: 5 - 6
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