|
2 red
snapper, 700g each
Marinade
5g ginger
paste
10g garlic
paste
salt to
taste
3g
turmeric (haldi) powder
250g
yoghurt, whisked
30ml lemon
juice
10g
coriander seeds roasted, crushed
150ml oil
Curry
150g
onions, chopped
200g
tomato, chopped
15g
coriander powder
10g red
chili powder
15g
cashewnuts paste
5g garam
masala
salt to
taste
20g green
coriander, chopped |
Method :
- Clean the fish and make incisions
on the flesh.
- Mix together the ingredients for
the marinade.
- Evenly coat the fish and keep
aside for 1 hour.
- Heat oil in a kadhai (wok) and fry
the fish evenly till golden brown on both sides.
- Remove and keep aside.
- In the same oil, sauté the onions
till transparent.
- Add remaining ingredients (except
green coriander) for the curry.
- Stir fry for a few minutes,
sprinkling water occasionally.
- In a separate pan, place the fried
fish and pour the curry on top.
- Cover and cook for 10 minutes.
- Stir in the excess marinade and
cook for 5 minutes.
- Remove to an oven-proof dish,
cover and cook for 40 minutes in a hot oven.
- Serve immediately, accompanied by
Naan.
Serves 4 - 6
#Ads - Get the above cooking ingredients here at discounted price
|
