500 g (1.1 lb) White fish, firm and cut into 2 inch x 2 inch cubes
1/2 cup (100 g) 3 1/2 g Ghee / Vegetable oil
1 tsp (3 g) Fenugreek seeds (methi dana)
2 Dry red chillies (sookhi lal mirch)
1/2 cup (100 g) 3 1/2 g Yoghurt(dahi)
3 tsp (6 g) Red chilli powder
3 tsp (4 1/2 g) Coriander (dhaniya) powder
1 1/2 tsp (3 g) Cumin (jeera) seeds
1 tsp (2 g) Turmeric (haldi) powder
3 tbsp (75 g) 2 1/2 oz Onion paste
3 tbsp (18 g) Garlic (lasan) paste
1 1/2 tsp (9 g) Ginger (adrak) paste
2 tsp (1 g) Dry fenugreek leaves (kasoori methi)
Salt to taste
1/2 cup (100 g) 3 1/2 g Ghee / Vegetable oil
1 tsp (3 g) Fenugreek seeds (methi dana)
2 Dry red chillies (sookhi lal mirch)
1/2 cup (100 g) 3 1/2 g Yoghurt(dahi)
3 tsp (6 g) Red chilli powder
3 tsp (4 1/2 g) Coriander (dhaniya) powder
1 1/2 tsp (3 g) Cumin (jeera) seeds
1 tsp (2 g) Turmeric (haldi) powder
3 tbsp (75 g) 2 1/2 oz Onion paste
3 tbsp (18 g) Garlic (lasan) paste
1 1/2 tsp (9 g) Ginger (adrak) paste
2 tsp (1 g) Dry fenugreek leaves (kasoori methi)
Salt to taste
method
1. Wash the fish pieces and dry them thoroughly.
2. Heat the ghee / oil; add fenugreek seeds and dry red chillies. Fry until they turn black in colour. Remove and discard.
3. Reduce heat and add all the other ingredients and fry until well browned and the masala separates from the oil.
4. Add the fish pieces and stir. Cook on low heat, stirring occasionally. Cook until the fish is tender and no liquid remains.
2. Heat the ghee / oil; add fenugreek seeds and dry red chillies. Fry until they turn black in colour. Remove and discard.
3. Reduce heat and add all the other ingredients and fry until well browned and the masala separates from the oil.
4. Add the fish pieces and stir. Cook on low heat, stirring occasionally. Cook until the fish is tender and no liquid remains.
serving amount
serves: 4
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