Pakistani Fish Curry

This recipe was submitted by Christina Lewis in this week's Thursday magazine. Looks very good! Preparation time includes marinating time.

• Ready In: 3 hrs 30 mins
• Serves: 2

Ingredients

• 1⁄2 kg  kingfish
• 100  g onions
• 1  teaspoon  ginger-garlic paste
• 1⁄2 teaspoon turmeric powder
• 1  teaspoon red chili powder
• 100  g low-fat plain yogurt
• 1⁄2 teaspoon fenugreek seeds (methi)
• 3  tablespoons  oil or 3  tablespoons ghee
• 2  tablespoons fresh coriander leaves, chopped,for garnishing

Directions

1. Heat oil in a pot.
2. Add onions and saute until brown.
3. Grind the onions.
4. Put the ground onions in a large mixing bowl.
5. Add yoghurt to the ground onions.
6. Add fish pieces to this, mix well and marinate the fish in this mixture for 2 hours.
7. In the same oil which was used to saute the onions, add the methi seeds.
8. Allow to sizzle a bit, then remove them once they turn brown.
9. Add ginger-garlic paste to the same oil.
10. Saute until the raw smell is gone.
11. Add red chilli and turmeric powders.
12. Mix well and continue to stir-fry for a few minutes.
13. Add the marinated fish pieces.
14. Add half a glass of water and mix well.
15. Keep on low flame for 10 minutes.
16. Garnish with corriander leaves.
17. Serve hot with chappatis.