500 g (1.1 lb) Fish, cut into boneless cubes
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
4 Green cardamom (choti elaichi)
1 Bay leaf (tej patta)
1 1/4 tsp (9 g) Ginger (adrak) paste
1 1/4 tsp (9 g) Garlic (lasan) paste
1 tbsp (15 g) Red chilli paste
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
Salt to taste
2 tsp (4 g) Red chilli powder
2 tsp (10 g) Poppy seed (khus khus) paste
4 tsp (40 g) 1 1/4 oz Cashew nut (kaju) paste
4 tsp (20 g) Brown onion paste
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
2 Juice of lemons
1/4 cup (50 ml) 1 3/4 fl oz Vegetable oil
4 Green cardamom (choti elaichi)
1 Bay leaf (tej patta)
1 1/4 tsp (9 g) Ginger (adrak) paste
1 1/4 tsp (9 g) Garlic (lasan) paste
1 tbsp (15 g) Red chilli paste
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
Salt to taste
2 tsp (4 g) Red chilli powder
2 tsp (10 g) Poppy seed (khus khus) paste
4 tsp (40 g) 1 1/4 oz Cashew nut (kaju) paste
4 tsp (20 g) Brown onion paste
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
2 Juice of lemons
method
1. Heat the oil in a heavy-bottomed pan; saute green cardamom and bay leaf for a while.
2. Add ginger and garlic pastes and saute for a minute.
3. Add red chilli paste and coriander powder. Stir-fry for another minute and remove from heat.
4. Add all the other ingredients except lemon juice, together with the fish.
5. Transfer this mixture to an ovenproof dish. Cover and seal the dish with dough.
6. Place the dish in an oven at low temperature and allow to cook for 20 minutes. Remove from the oven and sprinkle lemon juice over the fish.
7. Serve hot, accompanied by steamed rice.
2. Add ginger and garlic pastes and saute for a minute.
3. Add red chilli paste and coriander powder. Stir-fry for another minute and remove from heat.
4. Add all the other ingredients except lemon juice, together with the fish.
5. Transfer this mixture to an ovenproof dish. Cover and seal the dish with dough.
6. Place the dish in an oven at low temperature and allow to cook for 20 minutes. Remove from the oven and sprinkle lemon juice over the fish.
7. Serve hot, accompanied by steamed rice.
serving amount
serves: 4
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