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Sunday, December 26, 2010


1 kg white fish cut into 3 inch pieces
½ kilo spring onions, chopped
1½ tsps fenugreek seeds (methi)
1½ tbsps chilli powder
1½ tbsps ground cumin seeds
1½ tbsps ground coriander seeds
salt to taste
1 tbsp pounded garlic paste
1 tbsp pounded ginger root (paste)
1 cup natural yoghurt
1 cup oil
8 green chillies, finely chopped
1½ inch piece of ginger root, chopped
fresh coriander leaves for garnish (optional)

Heat the oil in a pan with the fenugreek seeds and fry until they become red. Add the spring onions and fry until they become light brown.
Add the garlic and ginger pastes, chillies and all the spices. Cook for 5 mins.
Then add the yoghurt to the spice mixture and stir well. Cook over a low heat for 10 minutes.
Add the fish to the mixture and make sure the heat is low.
Cover the pan so that the fish is cooked by the steam. Don’t remove the lid, but shake the pan to mix everything when you think you need to, (every 3 to 4 mins should be enough).
Cook for 15 minutes.
Remove the pan from the heat take out the fish and pour the sauce over it. Garnish with the ginger and fresh coriander if you wish.
Serve with boiled rice or breads of your choice.
This has Taste and is a Treat.

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