1kg Kinglip (or any firm white fish)
oil for shallow frying
2 onions chopped fine
2 green chillies
2-3 whole black pepper
2-3 cloves garlic chopped fine
1 heaped tablespoon aamli soaked in 200ml of
1-2 tablespoon chilli powder
1⁄4 teaspoon arad (Turmeric)
1 teaspoon dhana Jeeru (Cumin)
1 teaspoon of saumph (aniseed)
1 teaspoon salt (according to taste)
1⁄2 teaspoon of Methi (Fenugreek) seeds
3-4 tablespoon wet fish masala
rinse the fish, and drain out the water
in colander. Pat dry. Smear with fish
masala and allow to marinate for 30 minutues
shallow fry in some oil till fish is
cooked but firm. Set aside
Reserve the oil and transfer to your
pot.Fry onions till golden brown then
add your curry leaves .Add your whole
black pepper add your garlic and fry
till you smell the aroma. Crush your
saumph and Methi (Fenugreek) seeds add to the
onions. Add your grated tomato and cook
till tomatoes are cooked and sauce is thick.
Add your remaining spices. Allow to
simmer for 5 minutes.
put the aamli and water mixture through
or small sieve or strainer and remove
the seeds. Add the aamli juice to the
tomato chutney and simmer for 10 minutes.
Lastly add your fish. Don't stir alot
to prevent fish from breaking.
Simmer for ten - fifteen minutues
Garnish with fresh dhania (coriander) leaves.
Serve with rice or roti