Fish fillets cut into 2 inch pieces 400 grams (Boneless bhetki)
Juice of 1 lemon
Salt to taste
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Ginger-garlic paste 1 tablespoon
Yogurt ½ cup + 1 tbsp
Cashewnuts-melon seeds 2 tablespoons
Oil 2 tablespoons
Green chillies roughly chopped 2-3
A few strands of saffron
For Masala –
Caraway seeds (shahi jeera) 1 teaspoon
Cinnamon sticks 2 one-inch pieces
Green cardamoms 3-4
- 2 onions boiled
- Chopped coriander
Dry roast caraway seeds, cinnamon, cloves, black peppercorns and green cardamoms in a small non-stick pan till fragrant. Switch off heat, cool down to room temperature and grind to a fine powder.
Put fish pieces in a bowl, add salt, lemon juice, turmeric powder, red chilli powder and ginger-garlic paste and mix well. Set aside to marinate for 15-20 minutes.
Grind boiled onions to a smooth paste
Fry the fish pieces on medium flame a little.
Heat oil in another non-stick pan, add the green cardamoms,cinamon,cloves,roasted caraway seeds,onion ground paste and cashewnuts-poppy seeds paste and mix well. Add curd & mix well.Add green chillies,red chilli powder & mix well.Add ½ cup water and mix well and cook 5-7 minutes.Add salt.Add fried fish into gravy.Cook well.
Transfer only the cooked fish pieces into a serving bowl.
Strain the cooked gravy into a large bowl.
Pour the strained gravy over the fish, garnish with chopped coriander and serve immediately.