RECIPES OF INDIA

Ingredients

500 gms

2  cups

2 tsp

1 tsp

2 tsp

4

2

1 tsp

2 tbsp

3 tbsp

1  cup

Pomfrets or any firm-flesh fish (sliced and cleaned)

Yoghurt (lightly whisked)

Ginger (grated)

Cumin seeds

Coriander powder

Green chillies (deseeded and slit)

Cloves

Garam masala (hot spice mix)

Fresh coriander (chopped)

Ghee (clarified butter) / oil

Water

Salt (adjust to taste)

Pepper (adjust to taste)
Pinch of asafoetida powder

Pinch of turmeric powder

1. Rub the washed fish slices with some salt and turmeric powder and keep aside for 5 minutes
2. In a bowl, whisk the yoghurt with a little salt
3. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color
4. Drain and place on absorbent paper
5. Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds
6. As they crackle, put in the asafoetida, cloves, and grated ginger and fry briefly
7. Reduce the heat and stir in the yoghurt
8. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color
9. Add the coriander powder and mix well
10. Add the fish slices, salt and water and stir gently and bring to a boil
11.  Cover and simmer on low heat for about 20  minutes or till the fish is almost cooked and the gravy has thickened
12. Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander
13. Mix very gently and cook tightly covered on very low heat for about 10  minutes or till the fish is cooked but firm

Serve hot with steamed rice, roti (Indian bread) or slices of bread