1 kg (2.2 lb) Fish fillets, firm, white, deboned, cubed
2 tsp (4 g) Turmeric (haldi) powder
Salt to taste
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
2 Onions, medium-sized, sliced
1 tsp (2 g) Red chilli powder
1 tsp (3 g) Sugar
2 tsp (4 g) Garam masala
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
500 g (1.1 lb) Tomatoes, blanched, deseeded, chopped
2 tbsp (30 ml) 1 fl oz Sour cream
1 tbsp (15 ml) Lemon (nimbu) juice
4 Green chillies, slit in half, deseeded
2 tsp (4 g) Turmeric (haldi) powder
Salt to taste
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
2 Onions, medium-sized, sliced
1 tsp (2 g) Red chilli powder
1 tsp (3 g) Sugar
2 tsp (4 g) Garam masala
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
500 g (1.1 lb) Tomatoes, blanched, deseeded, chopped
2 tbsp (30 ml) 1 fl oz Sour cream
1 tbsp (15 ml) Lemon (nimbu) juice
4 Green chillies, slit in half, deseeded
method
1. Marinate the fish cubes with 1 1/2 tsp turmeric powder and salt to taste. Keep aside.
2. Heat the oil in a deep pan; fry the fish cubes until they are evenly browned. Put aside on a plate.
3. Add onions and saute till transparent. Stir in red chilli powder, sugar, garam masala, coriander powder, and the remaining turmeric powder. Cook for 2 minutes.
4. Add tomatoes, sour cream, lemon juice, and green chillies. Bring to the boil, stirring continuously.
5. Add the fried fish cubes to the sauce and coat evenly. Simmer for 10 minutes or until the fish is cooked.
6. Serve hot.
2. Heat the oil in a deep pan; fry the fish cubes until they are evenly browned. Put aside on a plate.
3. Add onions and saute till transparent. Stir in red chilli powder, sugar, garam masala, coriander powder, and the remaining turmeric powder. Cook for 2 minutes.
4. Add tomatoes, sour cream, lemon juice, and green chillies. Bring to the boil, stirring continuously.
5. Add the fried fish cubes to the sauce and coat evenly. Simmer for 10 minutes or until the fish is cooked.
6. Serve hot.
serving amount
serves: 4
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