Fish Karahi

CREDITS

@when_ruhana_cooks

RECIPE

2 boxes hake medallions4 tablespoon ghee (Clarified butter)3 onions (sliced)2 star anise3 Elachi (cardomom) (cardomom) pods2 bay leaves1 teaspoon kulunji seeds4 large tomatoes  1 tablespoon red ginger garlic masala1 tablespoon crushed garlic1 tablespoon lemon juice1 teaspoon chilli powder1⁄2 teaspoon turmeric powder2 teaspoon dhana Jeeru (Cumin) powder1 teaspoon salt1 teaspoon garum masala1 teaspoon kasturi Methi (Fenugreek) 4 tablespoon double thick plain yoghurt (optional)
Garnish-fresh coriander leaves 
Method1. Melt half of ghee (Clarified butter) in karahi pot. 2. Add in 2/3 of sliced onion and braise till golden. 3. Place in liquidizer with chopped tomatoes and a little water. Blend.4. Heat remainder ghee (Clarified butter), add remainder onion with kulunji, star anise, Elachi (cardomom) and bay leaves.5. Cook until onions are lightly golden.6. Add masala and spices.7. Braise till fragrant, then add fish.8. Cook till fish is firm, then add in liquidized tomatoes and ½ cup water.9. Cook on medium heat till reduced.10. Add yoghurt, lemon and kasturi Methi (Fenugreek).11. Cook until oil comes on top & gravy is thickened.12. Garnish with coriander leaves. Serve with naan bread/ roti/ basmati rice

POSTED ON

06 Mar 2018

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