For the Curry Marinade
Boneless Bhetki 250 g Freshly ground black pepper
Chili powder Lime juice
Cumin powder Pinch of Salt
Coriander powder
Ginger, chopped
Garlic paste
Tomato puree
Onion puree
Bay leaves 2/3
Cornflour
Fresh cream (fat-free)
Freshly ground black pepper
Salt to taste
Vegetable/Olive oil to fry
What You're Gonna Do:
Cut the fish into cubes. Marinate with lime juice, black pepper and a pinch of salt. Set aside for 5-7 mins.
Heat oil in a heavy-bottomed wok.
Dust the fish lightly with cornflour and deep fry in the heated oil.
Drain on absorbent paper. Set aside.
In a non-stick skillet, heat 2/3 tablespoon of oil.
Add the bay leaves along with the chopped ginger.
Once the ginger is fragrant, add the cumin powder, chili powder, and coriander powder. (This is a no measure recipe, add as per your choice.)
Add the garlic paste, fry for some time. Now, add the onion puree followed by the tomato puree.
Add some of the freshly ground black pepper. Mix well and cook until oil separates from the mixture.
Add the fresh cream and stir well.
Add the fried fish pieces. Toss to quote.
Add a little water to create some gravy. Mix well.
Simmer for 5/6 mins.
Now, garnish with freshly chopped cilantro, a drizzle of fresh cream and serve hot with plain rice/roti/parathas etc.
P.S: The butter has been done away with to make it a tad more healthy.
Happy Cooking!
Deb.
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