½ kg Fish3 Tomatoes slightly blended1 Onion finely chopped4 Garlic cloves minced1 Ginger small piece minced1 Teaspoons Red chili powder1 Teaspoons Kashmiri chili powder1 Teaspoons Salt1.5 Teaspoons coriander powder1 Teaspoons all spice powder2 Tablespoons dried fenugreek leaves1 Teaspoons cumin powder2 Tablespoons fresh lemon juice5 Tablespoons olive oil or vegetable oil5 Whole green chiliesCoriander leaves Ginger julienne
In a bowl marinade the fish with 2 tablespoons lemon juice and 1 teaspoons of cumin powder. Coat the fish well and set aside in refrigerator for 10 to 15 minutes.Heat oil in a wok or pan. Add finely chopped onion, saute for a couple of minutes. Put freshly minced ginger garlic along with salt and saute for about 30 seconds. Add slightly blended tomatoes and all remaining spices, I.e. red chili powder, Kashmiri powder, coriander powder and all spice.Cook on high heat for about 5 minutes. Add a little water if you like the sauce to be more runny.Reduce heat to medium. Now add the marinated fish, placing them in a single layer. Add whole green chilies, coriander leaves and ginger julienne. Close wok or pan with lid and let simmer until fish is cooked. Add dried fenugreek leaves and cook for about 3 minutes on high and than 2 minutes on low heat with lid on.Garnish with coriander leaves and ginger julienne.Serve and enjoy!