half box buttermilkHalf cup thick yoghurt Small Fresh cream (half cup)Quarter bunch dhania (coriander) (use head)1 green chillie 2 tablespoon chana/gram flour1 clove garlic (half tablespoon garlic)Very little peas (I didn't add)1 tablespoon coconut Half teaspoon whole jeerooabout quarter to half teaspoon arad (Turmeric) (first add quarter)1 teaspoon salt Half onion
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. Then Serve immediately or place in Pyrex and heat in oven.