Pakistani Fish Curry

Name: Pakistani Fish Curry
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Yield: 2 serving(s)
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

(4)

Recipe by Charishma_Ramchanda

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

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READY IN: 3hrs 30mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

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