half box buttermilk
Half cup thick yoghurt
Small Fresh cream (half cup)
Quarter bunch dhania (coriander) (use head)
1 green chillie
2 tablespoon chana/gram flour
1 clove garlic (half tablespoon garlic)
Very little peas (I didn't add)
1 tablespoon coconut
Half teaspoon whole jeeroo
about quarter to half teaspoon arad (Turmeric) (first add quarter)
1 teaspoon salt
Liquidise everything besides Fresh cream. Boil then add cream. Make a vagaar, braise jeeroo in ghee (Clarified butter) with little onion and mix in when kari is done.
3 fillets cut in small pieces.
Add 1 teaspoon ginger and garlic, 2 tablespoon gorifois marinade (from gorimas) and 2 tablespoon tasty chicken marinade (also from gorimas), salt.
Fry in butter.
Cut 2 potatoes in cubes or slices.
Add spices to it:
1 teaspoon salt, 2 teaspoon dhana jeeroo, half teaspoon arad (Turmeric), ¾ teaspoon crushed dried chillies, ¾ teaspoon chilli powder.
Braise 2 tablespoon ghee (Clarified butter), 2 tablespoon oil, few curry leaves and half teaspoon mustard seeds.
Add potatoes and close the lid for 5 minutes.
Then add quarter cup water and cool potatoes till done adding water if necessary. The
Serve immediately or place in Pyrex and heat in oven.