Ingredients:
1/2 kg kingfish or 1/2 kg hamour fillets, boneless
1 teaspoon turmeric powder
2 teaspoons lime juice
2 large onions, finely chopped
1 tomatoes, peeled and finely chopped
4 garlic, grated
2 tablespoons oil
salt
dried curry leaves, to garnish
1 inch ginger, grated
15 kashmiri chilies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon anise seed ( saunf)
1 inch cinnamon
1/2 teaspoon methi seeds
Directions:
Cut the fish into small pieces.
Marinate them in turmeric, lime and salt for 30 minutes.
Dry roast and grind together the Kashmiri chillies, corriander seeds, cumin seeds, aniseeds, cinnamon and methi seeds to obtain a powder.
Pour oil in a wok.
Add onions.
Fry ginger, garlic and tomatoes.
Add the powder (prepared above) and fish pieces.
Cook, covered, till the fish is cooked and dry.
Garnish with curry leaves, slit green chillies and sliced onions.
Serve hot with lemon wedges.
Servings: 4
Time preparation: 60 min.
Time total: 105 min.