1 kg white fish cubes 1 kg large prawns (leave tail intact, devein and clean) 1 teaspoon coarse black pepper 2 teaspoon garlic crushed 2 tablespoon white vinegar 2 teaspoon coarse red chillie flakes Salt as needed
(Combine above ingredients cover and set aside for 10 minutes)
3 tablespoon butter / ghee (Clarified butter) (To fry fish and prawns) ¼ cup fresh cream
Garnish : 2 tablespoon dhania (coriander)
Sauce : 2 tablespoon vegetable oil 3 tablespoon tomato puree 6 tablespoon thick yoghurt 2 teaspoon crushed chillies 1 teaspoon garlic crushed 2 teaspoon mango powder or 4 tablespoon lemon juice 1 teaspoon coriander grounded ½ teaspoon coarse black pepper 2 teaspoon green chilli paste ½ teaspoon gharam masala Salt as needed
Heat oil or ghee (Clarified butter) gently Fry fish and prawns in 3 batches for just few minutes until firm Remove from pot, set aside covered Heat oil in same pot Add all ingredients from puree to salt simmer for 5 minutes until thick Add fish, prawns and cream stir slowly and heat through. DO NOT BOIL
INFO & TIPS
I served with lemon and herb chips and minus the fish.