Difficulty: Easy | Prep Time: 15 mins | Cook Time: 30 mins| Yield: 6-8 Servings
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
- 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.
- In the meanwhile make a paste of the onions.
- Once the fishes are marinated, heat about 4 tbsp oil in a pan and lightly fry the fishes.
- Leave them aside.
- Add the remaining oil into the pan.
- 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.
- Fry the oinions till they are dark brown in colour.
- Add the ginger and the garlic paste and fry for another minute or so.
- Now add the coriander, red chilli and the remaining tumeric powder. Add a little water along with these.
- Also add some salt at this stage.
- Fry till oil separates, then add some more water again. Repeat till the water has evaporated once more.
- Now add the yogurt. Make sure the yogurt is smooth before adding. Whip it if necessary.
- Stir and simmer for a minute or so.
- Again add about ½ cup water and add the fishes to the gravy.
- Cover with a lid and on medium heat for about 2-3 minutes.
- Uncover and add the kasoori methi and the garam masala powder.
- Stir and check seasoning.
- 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.
- Remove from heat and serve with plain rice, jeera rice or peas pulao.
* 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