• 1 kg (2.2 lb) Fish, cut into boneless pieces
• 1/2 cup (100 g) 3 1/2 oz Ghee
• 1 tsp (2 g) Carom (ajwain) seeds
• 100 g (3 1/2 oz) Onions, chopped
• 2 tsp (12 g) Ginger (adrak), chopped
• 4 Green chillies, chopped
• 1 tsp (2 g) Red chilli powder
• 1 tsp (1 1/2 g) Coriander (dhaniya) powder
• For the gravy:
• 1/4 cup (50 g) 1 3/4 oz Ghee
• 4 tsp (24 g) Garlic (lasan) paste
• 2 tsp (3 g) Coriander powder
• 1 tsp (2 g) Red chilli powder
• 4 Green chillies, chopped
• 2 tbsp (48 g) 1 3/4 oz Ginger, julienned
• 100 g (3 1/4 oz) Tomatoes, julienned
• 1 tsp Dry fenugreek (kasoori methi) powder
• Salt to taste
• 500 g (1.1 lb) Tomatoes, chopped
• 1 tsp (2 g) Garam masala
• 2 tbsp (8 g) Green coriander (hara dhaniya), chopped

For the gravy, heat the ghee in a wok (karahi); add garlic paste and saute for a few minutes.

Add all the other ingredients for the gravy except garam masala and green coriander and cook till the gravy thickens. Remove from heat and keep aside.

Heat the ghee on a griddle (tawa); add the fish pieces and saute till half done. Remove the fish pieces to the sides of the griddle.

Add carom seeds and saute. Add onions along with all the ingredients and the fried fish.

Stir-fry for a few minutes. Stir in the gravy and cook till the gravy dries.

Sprinkle garam masala and green coriander. Remove from heat and serve hot.

by Pak101.com (few years ago!) / 1201 views