FISH MAKHANI

Ingredients:

King Fish - 4 pcs
1 med onion finely chopped
1 ½ Tspn ginger garlic paste
100ml tomato paste (tomato sauce)
100 ml milk cream
1 Tspn Kasuri Methi

Marinate the fish with lemon and salt for ½ hr and later drain the liquid. Apply fresh chili powder and shallow fry mildly and set aside.

To be powdered and set aside:
4 Kashmiri chili’s
2 Tspn Coriander seeds
1 Tspn Cumin seeds
½ Tspn Turmeric powder
Garam Masala (small pc of Cinnamon+1 whole cardamom+1 petal of anise+2 to 3 pcs of cloves)
5 Cashew nuts

Additional Ingredients:
½ Tspn Sugar, 1 Tbspn Oil, 2 Tbspn butter & salt to taste

Method:
In a non-stick vessel, add oil and 1 Tbspn of butter, fry onions and when they turn translucent, add ginger/garlic paste and fry for a while. Now add the prepared powder and mix well.
Add the tomato sauce and continue cooking.
Add 100 ml of water (depends how thick you want the gravy to be)
When it boils, add the milk cream, kasuri methi, salt and sugar.
Add the fried fish & gently mix well in the gravy and cook till fish is fully done.
Garnish w/ coriander leaves and 1 Tbpsn of Butter & Ginger juliennes

You can try prawns with the same recipe.