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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 2 |
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This recipe was submitted by Christina Lewis in this week's Thursday magazine. Looks very good! Preparation time includes marinating time. Ingredients:
1/2 kg kingfish |
100 g onions |
1 teaspoon ginger-garlic paste |
1/2 teaspoon turmeric powder |
1 teaspoon red chili powder |
100 g low-fat plain yogurt |
1/2 teaspoon fenugreek seeds (methi) |
3 tablespoons oil or 3 tablespoons ghee |
2 tablespoons fresh coriander leaves, chopped,for garnishing |
Directions:
1. Heat oil in a pot.
2. Add onions and saute until brown.
3. Grind the onions.
4. Put the ground onions in a large mixing bowl.
5. Add yoghurt to the ground onions.
6. Add fish pieces to this, mix well and marinate the fish in this mixture for 2 hours.
7. In the same oil which was used to saute the onions, add the methi seeds.
8. Allow to sizzle a bit, then remove them once they turn brown.
9. Add ginger-garlic paste to the same oil.
10. Saute until the raw smell is gone.
11. Add red chilli and turmeric powders.
12. Mix well and continue to stir-fry for a few minutes.
13. Add the marinated fish pieces.
14. Add half a glass of water and mix well.
15. Keep on low flame for 10 minutes.
16. Garnish with corriander leaves.
17. Serve hot with chappatis.
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