500 gms. (preferably skinless and boneless), cut into 2″ pieces (cut fish with skin and bones can also be used)
4 tbsp. oil
1 large onion – chopped over fine (1 cup)
2-3 green chillies
½ tsp. garlic paste
½ tsp. ginger paste
½ tsp. haldi powder
½ tsp. red chilli powder
½ tsp. salt
3 medium tomatoes, chopped very fine (2 ½ cups)
Â¾ cups water
2 heated tsp. cornflour.
Grind together: 1 tsp. mustard seeds, Â¼ tsp. ajwain, 1 tsp. jeera.
For garnishing: some pepper powder, some fresh coriander leaves.
In a casserole take oil. Add powdered mustard, jeera and ajwain.
Micro high uncovered 2 mins. Add haldi, onion, ginger, garlic and green chillies. Mix well.
Micro high uncovered 4 mins. Add red chilli powder, salt, tomatoes and Â¾ cup water.
Micro high covered 8 mins. Mix and mash well with a spoon.
Add cornflour dissolved in 2 tbsp. water and fish pieces.
Mix well. Micro high covered 5 mins. Let stand 3-4 mins. covered.
Serve hot garnished with fresh coriander and pepper powder.
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