INGREDIENTS
Shahi Fish Curry
Servings - 2 - 3
INGREDIENTS
Pomfret fish - 400 grams
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Oil - for frying
Poppy seeds - 1 1/2 tablespoons
Warm water - 60 milliliters
Cashews - 2 tablespoons
Warm water - 60 milliliters
Coconut - 45 grams
Ginger - 1 1/2 tablespoons
Oil - 40 milliliters
Onions - 150 grams
Oil - 2 tablespoons
Asafoetida - 1/4 teaspoon
Cumin - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Red chili - 1 1/2 teaspoons
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Salt - 1 teaspoon
Water - 230 milliliters
Fresh cream - 1 tablespoon
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 400 grams pomfret fish, 1/2 teaspoon salt, 1/2 teaspoon turmeric and mix it well.
2. Marinate the fish for 30 minutes.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper. Keep side.
5. In a bowl, add 1 1/2 tablespoons poppy seeds, 60 milliliters warm water and soak for 2 hours.
6. In a another bowl, add 2 tablespoons cashews, 60 milliliters warm water and soak for 1 hour.
7. In a blender, add 45 grams coconut, 1 1/2 tablespoons ginger, soaked cashews, soaked poppy seeds and blend it into a paste.
8. Heat 40 milliliters oil in a pan, add 150 grams onions and fry until it turns golden brown in color.
9. Heat 2 tablespoons oil in a heavy pot, add 1/4 teaspoon asafoetida, 1/2 teaspoon cumin and stir well.
10. Now, add the blended mixture in it and stir well.
11. Add 1/2 teaspoon turmeric and mix it well.
12. Then, add 1 1/2 teaspoons red chili, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon salt and mix it well.
13. Add 230 milliliters water and mix it well.
14. Bring it to a boil.
15. Add the fried onions and fish in it.
16. Mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 tablespoon fresh cream and mix it well.
19. Garnish with coriander.
20. Serve hot with naan or rice.