PREPARATION

1. In a mixing bowl, add 500 grams basa fish, 270 grams yogurt, 2 tablespoons lemon juice, 1 tablespoon ginger garlic paste, 1 1/2 tablespoons red chili, 1/4 teaspoon black pepper powder, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder, 1 teaspoon salt, 1 1/2 tablespoons chickpea flour and mix all the ingredients well.

2. Add 140 grams bell pepper, 70 grams onions and mix it well.

3. Marinate for 2 - 4 hours.

4. Soak skewers in water for 30 minutes.

5. Skewer the fish and veggies.

6. Place it on a baking tray.

7. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.

8. Remove it from oven and keep aside.

9. Heat 45 milliliters oil in a pan, add 1/2 teaspoon black peppercorns, 3 pods green cardamom, 1 inch cinnamon stick, 4 pods cloves, 1 bay leaf and stir well.

10. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.

11. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.

12. Now, add 180 grams tomato and mix it well.

13. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy.

14. Add 1/2 teaspoon turmeric and stir well.

15. Add 1 teaspoon red chili, 1 teaspoon salt and mix it again.

16. Cook for another 3 - 5 minutes on low heat.

17. Remove it from heat and transfer it to a blender.

18. Blend it into a smooth puree.

19. Pour the blended mixture into a pan, add 200 milliliters water and stir well.

20. Bring it to a boil.

21. Add 1/2 teaspoon garam masala, 1/2 teaspoon dry fenugreek and mix it well.

22. Then, add the baked fish in it and mix it again.

23. Now, add 70 grams fresh cream and give it a nice stir.

24. Cook for 5 - 7 minutes on low heat.

25. Garnish with coriander.

26. Serve hot with roti or rice.