PREPARATION

1. In a mixing bowl, add 1 kilogram sole fish, 1 teaspoon paprika, 3/4 teaspoon turmeric, 1 teaspoon black pepper, 1 teaspoon salt, 1 tablespoon lemon juice and mix all the ingredients well.

2. Marinate for 1 hour.

3. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.

4. Drain it on an absorbent paper and keep aside.

5. Heat 30 milliliters oil in a skillet, add 1 teaspoon coriander seeds, 1 teaspoon cumin and stir well.

6. Then, add 200 grams onions and fry till translucent.

7. Now, add 250 grams tomato and saute until it turns soft and pulpy.

8. Cook for 5 - 7 minutes on medium heat.

9. Transfer this into a blender and blend it into a smooth puree.

10. Heat 30 milliliters oil in heavy skillet, add 5 pods cloves, 4 pods cardamom, 1 bay leaf, 1 tablespoon ginger garlic paste and stir for 1 - 2 minutes.

11. Add 1 teaspoon red chili, 1 teaspoon garam masala, 1 teaspoon tandoori chicken masala, 1 teaspoon salt and mix it well.

12. Then, add the blended mixture in it and give it a nice stir.

13. Add 150 milliliters water and mix it well.

14. Add 1 tablespoon dry fenugreek leaves, 150 milliliters fresh cream and mix it well.

15. Bring it to a boil.

16. Now, add the fried fish in it and mix it well.

17. Cook for 3 - 5 minutes on medium heat.

18. Garnish with coriander.

19. Serve hot.