Fish Makhanwala Recipe


Ingredients:

  • 2 tbsp Ghee
  • 125 ml Cream
  • 750 gms Tomatoes
  • 1 tbsp Lemon juice
  • ˝ tsp Chilli powder
  • 1 tsp Garam Masala
  • 3 tsps ground Cumin
  • Salt according to taste
  • 200 gms Onion, sliced
  • 4 pods Garlic, crushed
  • ˝ tsp ground Cinnamon
  • 2 tsps Coriander powder
  • 1 tbsp grated fresh Ginger
  • 4 Cardamom pods, bruised
  • 750 gms boneless Fish fillets
  • 2 tbsp chopped Coriander leaves

Method:

  1. Cut fish into 4 cm pieces.
  2. Heat ghee in large pan; sauté onion until brown and tender.
  3. Add garlic, ginger, spices and salt, cook stirring until fragrant.
  4. Add tomatoes, cream and lemon juice; simmer uncovered, for about five minutes or until the sauce is slightly thickened.
  5. Add fish; simmer, covered, about 10 minutes or until fish is tender. Just before serving sparkle with coriander.


  6. Serves: 4


Tip: To know how long to cook fish, measure at the thickest point, then allow 10 minutes per inch. This applies to all methods of cooking, such as broiling, frying, grilling, poaching, and steaming.



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