Fish pieces cooked in thick rich tomato gravy.
AFGHANI FISH
Ingredient
Fish, cut into pieces
Salt to taste
Lemon juice
2 medium onions
8-10 garlic cloves
1-2 inch ginger, sliced
8-10 cashewnuts
1 tbsps ghee
1 ½ cups tomato puree
1 ½ tsp red chilli powder
1 tsp coriander powder
2-3 tbsps fresh cream
Ginger juliennes for garnish
Fresh coriander for garnish
Method
1. Mix together fish, salt, lemon juice and set aside for 10-15 minutes.
2. Grind onion, garlic, ginger, cashewnuts with a little water into smooth paste.
3. Heat ghee in non-stick pan, add prepared onion mixture sauté for 4-5 minutes.
4. Add tomato puree, cover and cook for 4 -5 minutes. Add red chilli powder, coriander powder and salt to taste and mix well. Add fresh cream and mix.
5. Add fish pieces and cover and cook for 4 -5 minutes.
6. Add dried fenugreek leaves and remaining cream and mix well. Turn of the heat.
7. Place live coals in a steel bowl and add a few cloves. Place the bowl in the pot of fish and add some ghee into it. Cover and let smoke infuse for 8-10 minutes.
8. Remove the bowl of coal. Transfer the Afghani fish into a serving bowl.
9. Garnish with ginger juliennes and fresh coriander and serve hot.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor
#sanjeevkapoor
source
