Fish Kalya

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INGREDIENTS

Fish Kalya

Rec cred: ruhana ebrahim Pic cred: @mama_taught_me_well Ingredients: 1kg hake fillets/medallions 2 onions (sliced) 2 pieces taj (cinnamon sticks) 3 elachie pods (cardamom) 1 stem curry leaves (limrie) ½ teaspoon jeeroo seeds (cumin) 4 tablespoon oil Marinade- 2 tomatoes (liquidized) 250ml Woolworth's double cream yoghurt 1 teaspoon red masala 1 teaspoon chilli powder 1 teaspoon salt 1 ½ teaspoon dhana jeeroo powder ¼ teaspoon turmeric powder 2 tablespoon Sun Dip imli (tamerine) sauce 1 tablespoon lemon juice 1 tablespoon ground garlic 2 teaspoon Methi (Fenugreek) masala 2 tablespoon chopped dhania (coriander) ¼ teaspoon red food coloring powder

METHOD

1. Wash and pat dry fish.

2. In a large frying pan, braise onions in oil with taj, elachie, jeeroo and curry leaves until lightly golden. 3. Remove from oil and place in marinade. 4. Mix marinade well, then coat fish in marinade. 5. Fry in same pan on either side until just done. 6. Place fish in an oven proof dish. 7. Pour remainder marinade into pan and cook down until thickened. 8. Pour over fish and place in oven under grill to redden. Serve with roghni naan and potato wedges.

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