Ingredients:
Fish Steaks – 3, cleaned, washed, pat dried
Ginger Garlic Paste – 1 1/2 to 2 tblsp
Plain Yogurt – 1/3 cup
Tomato – 1, small, ground
Onion – 1, small, ground
Cashewnuts – 4 tblsp, soaked in water
Water – 4 cups
Red Chilli Powder – 1 tsp
Turmeric Powder – 1 tsp
Coriander Powder – 1 tblsp
Garam Masala Powder – 1 tsp
Dried Fenugreek Leaves – 1 tsp
Lime Juice – 1 tblsp
Salt as per taste
Oil as required
Method:
1. Mix 3/4 tblsp ginger garlic paste, lime juice and 1/4 tsp salt in a bowl.
2. Rub this all over the fish steaks and keep aside to marinate for 25 minutes.
3. Heat oil in a deep frying pan.
4. Deep fry the marinated fish for a minute or until half-cooked.
5. Remove and drain excess oil. Keep aside.
6. Combine the yogurt, ginger garlic paste, tomato paste, onion paste, cashewnuts and 1 cup of water in a blender.
7. Blend this to a smooth paste.
8. Transfer to a bowl.
9. Add red chilli powder, turmeric powder, coriander powder, garam masala powder and 3/4 tsp of salt.
10. Mix well.
11. Heat 1 tblsp of oil in a pan.
12. Add the ground paste and cook until oil starts to separate.
13. Pour water and bring to a boil.
14. Add the fish steaks and fenugreek leaves.
15. Cook for 5 to 6 minutes or until the fish is done.
16. Remove and serve hot with rice.
image credit: bongong.com
