Methi Fish

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 30 mins| Yield: 6-8 Servings

INGREDIENTS
500-600 gms Fish (12 pieces)
1 Large Onion
½ tsp Garlic Paste
1 tsp Ginger Paste
2 tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Red Chilli Powder*
½ cup Yogurt**
1 tsp Kasoori Methi
¼ tsp Methi Whole
¼ tsp Garam Masala Powder***
6 tbsp Oil
Salt to taste

DIRECTIONS

1. Clean and wash the fishes. Add about 1½ tsp salt and ¼ tsp turmeric powder and mix well. Marinate the fish aside for about 15 mins.
2. In the meanwhile make a paste of the onions.
3. Once the fishes are marinated, heat about 4 tbsp oil in a pan and lightly fry the fishes.
4. Leave them aside.
5. Add the remaining oil into the pan.
6. Add the whole methi and then the oinion paste. Add the onions immediately after the methi. In case the methi gets burnt the whole preparation might get a bitter taste.
   
7. Fry the oinions till they are dark brown in colour.
8. Add the ginger and the garlic paste and fry for another minute or so.
9. Now add the coriander, red chilli and the remaining tumeric powder. Add a little water along with these.
10. Also add some salt at this stage.
11. Fry till oil separates, then add some more water again. Repeat till the water has evaporated once more.
    
12. Now add the yogurt. Make sure the yogurt is smooth before adding. Whip it if necessary.
    
13. Stir and simmer for a minute or so.
    
14. Again add about ½ cup water and add the fishes to the gravy.
15. Cover with a lid and on medium heat for about 2-3 minutes.
16. Uncover and add the kasoori methi and the garam masala powder.
17. Stir and check seasoning.
    
18. Dry up the excess water, if any, at this stage by increasing the heat. The gravy should be of a thick consistency, not too dry and not too liquidy.
19. Remove from heat and serve with plain rice, jeera rice or peas pulao.

NOTES
* Add as per taste.
** If the yogurt is too sour, add ¼ cup.
*** Garam Masala includes equal proportion of cardamoms, cloves and cinnamon grinded together