Heat oil in a non-stick pan.
Add methi seeds, cardamoms and cloves.
Let the methi seeds crackle.
Once they do, add onions and saute for 3 minutes.
Add the ginger-garlic paste and some water.
Mix well.
Add green chillies followed by some more water if you want more gravy.
Cook till oil begins to leave the masala.
Once it does, add tomato puree and mix very nicely.
Remove from heat.
Add curd and some water to give it a good consistency. Add a pinch of red food colour and stir well with the yogurt.
Boil once.
Allow to simmer.
Reduce heat.
Add salt and mix well.
Now add the pieces of fish.
Garnish with cilantro and serve immediately.
Ingredients:
1 sole fillets, cut into pieces ( marinated in lemon and salt to taste)
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
4 tablespoons ginger-garlic paste
water ( to make gravy)
1/2 teaspoon cumin powder
2 tablespoons oil
1/4 teaspoon methi seeds
2 green cardamoms, opened and pounded
1 -2 cloves
1 onions, sliced
1 1/2 teaspoons green chilies, chopped
1/2 cup tomato puree
1 cup curds
1/2 teaspoon salt
chopped cilantro ( , for garnishing)
1 pinch red food coloring
Steps/Methods:
Heat oil in a non-stick pan.
Add methi seeds, cardamoms and cloves.
Let the methi seeds crackle.
Once they do, add onions and saute for 3 minutes.
Add the ginger-garlic paste and some water.
Mix well.
Add green chillies followed by some more water if you want more gravy.
Cook till oil begins to leave the masala.
Once it does, add tomato puree and mix very nicely.
Remove from heat.
Add curd and some water to give it a good consistency. Add a pinch of red food colour and stir well with the yogurt.
Boil once.
Allow to simmer.
Reduce heat.
Add salt and mix well.
Now add the pieces of fish.
Garnish with cilantro and serve immediately.
